Rememberence of Those Goods Days With Friends Over Coffee

Recipes~Decorating~ Rememberence of Goods Days With Friends Over Coffee

Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.

It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.

This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki

Wednesday, September 21, 2011

Pear Brandy Bundt Cake

Ingredients

  • 1 cup unsalted butter, room temperature, plus more for pan
  • Flour, for pan
  • 2 cups sugar
  • 6 eggs
  • 3 1/2 cups sifted cake flour
  • 3 ripe pears, peeled, cored, and grated
  • 1 tablespoon pure vanilla 
  • 1/2 cup pear brandy, divided
  • Pear preserves, heated and strained, for garnish

Directions

Grease and flour an 8-cup bundt pan and set aside. Preheat oven to 325 degrees F.
In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla,  and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set.
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