Hometown Get-Togethers - Candace Floyd [65]
1 tablespoon butter
2 tablespoons finely chopped nuts, optional
Maraschino cherries, optional
Whipped cream, optional
1. Preheat the oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. To prepare the cake, combine the cake mix, pudding mix, eggs, oil, rum, and ½ cup cold water in a large bowl. Mix until just blended with a mixer at low speed. Increase the speed to medium and beat for 2 minutes, scraping the side of the bowl occasionally. Pour into the prepared pan. Arrange the 8 slices from two of the pears on top so that each fluted section of the pan has a slice.
3. Bake for 45 to 50 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a serving plate.
4. To prepare the glaze, melt the butter in a medium saucepan over medium-low heat. Stir in ¼ cup water and the sugar. Bring to a simmer and cook for 5 minutes. Remove from the heat and add the rum.
5. Using a fork, prick the top of the cake and drizzle half of the glaze over the top. Chop the remaining pear and add to the glaze in the saucepan. Cook for 5 minutes. Spoon the remaining glaze and pears over the cake.
6. To prepare the topping, combine the chocolate chips, milk, and butter in a small saucepan over low heat. Heat until the chocolate chips are melted, stirring frequently. Drizzle over the cake. Garnish with chopped nuts, maraschino cherries, and whipped cream, if using.
Reunion Cake and Pie
Barbara Chapman, Casper, Wyoming
Serves 6 to 8
“I first served this cake/pie combination at our semiannual family reunion at Fort Robinson, Nebraska. Our family has spread to forty states! This dessert can be made ahead, travels well, and freezes well. It also solves the problem of some people wanting pie and some wanting cake.”
BOTTOM LAYER
1 cup dark corn syrup
2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed light brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
TOP LAYER
¼ cup (½ stick) butter, softened
½ cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup milk
Whipped cream, optional
Pecans, optional
1. Preheat the oven to 400°F. Grease a 9-or 10-inch round cake pan.
2. To prepare the bottom layer, combine the corn syrup, butter, pecans, brown sugar, eggs, vanilla, and salt in a medium bowl. Stir with a spoon until well blended.
3. Pour into the prepared pan. Bake for 15 minutes. Remove from the oven. Reduce the oven temperature to 375°F.
4. To prepare the top layer, combine the butter and granulated sugar in a medium bowl. Beat until light and creamy with a mixer at medium speed. Beat in the egg and add the vanilla.
5. Combine the flour, baking powder, and salt in a separate bowl; mix well. Gradually fold the flour mixture into the creamed mixture alternately with the milk; mix well. Pour over the baked bottom layer.
6. Bake for 20 minutes, or until golden around the edges and a wooden pick inserted in the center comes out clean. Immediately run a knife around the edge of the pan and invert onto a wire rack. Scrape any remaining pecan mixture onto the cake and smooth with the back of a spoon. Cool completely. Serve with a dollop of whipped cream and a few pecans, if using.
Cheesecake with a Lemon Twist
Diane Nemitz, Ludington, Michigan
Serves 24
“My mother always brought this cake to family gatherings, potlucks, or card parties. It has been handed down to me, and I have handed it down to my daughter, who makes it for her guests as well. I love lemon, so I added the lemon curd.”
CRUST
1 cup graham cracker crumbs
¼ cup (½ stick) butter, melted
FILLING
Four 8-ounce packages cream cheese, softened
6 eggs
1 cup sugar
1 teaspoon vanilla extract
Grated zest of 1 lemon
TOPPING
One 10-ounce jar lemon curd
2 cups sour cream
½ cup sugar
1 teaspoon vanilla extract
1. Preheat the oven to 325°F.
2. To prepare the crust, combine the graham cracker crumbs and the melted butter in a bowl; mix well. Press into the bottom of a glass 13