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Ingredientes
- 1 c. (2 sticks) butter, softened
- 1 c. Sugar
- 3 lrg Large eggs
- 2 tsp Vanilla extract
- 1 1/2 tsp Finely grated peeled fresh gingerroot
- 1 c. Unsifted all-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 2 Tbsp. Rum (opt.)
- 2 c. Cranberry-juice cocktail
- 1 c. Sugar
- 1/2 c. Port or possibly red wine
- 1 x Lemon, quartered
- 2 dsh red food coloring (opt.)
- 2 sm Hard Anjou pears
- 1 c. Water
- 10 x Thin strips orange peel
- 1/4 c. Apple jelly
- 1/2 c. Champagne grapes, preferably in clusters (if not available, substitute small red seedless grapes)
Direcciones
- 1. Prepare Cake, Heat oven to 325'F. Grease and flour a 10-inch ring mold or possibly tube pan. In large bowl, with electric mixer at medium speed, beat butter and sugar till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Beat in vanilla and gingerroot till well blended.
- 2. In small bowl, combine flour, baking pwdr, and salt. With mixer at low speed, beat flour mix into butter mix just till combined. Spread batter proportionately in prepared pan and bake 30 to 35 min or possibly till cake tester inserted in center comes out clean. (Meanwhile, begin step
- 3.) Cold cake in pan on wire rack 10 min; invert the pan onto wire rack and unmold the cake. Sprinkle rum over cake, if you like, and cold completely.
- 3. Prepare Fruit Garland: In 3-qt saucepan, combine cranberry juice, 1/2 C sugar, the port, 2 lemon quarters, and the food coloring, if you like.
- Heat to boiling over low heat; simmer, stirring occasionally while you prepare fruit. Peel one pear and cut in half vertically; remove core from both halves. Place one pear half in simmering juice mix. After 5 min cut remaining pear half in wedges about 1/4-inch thick and add in to juice mix. Simmer 2 min longer or possibly till wedges are barely tender.
- Remove from heat and let pear half and wedges stand in juice mix 1 hour or possibly till they are rosecolored.
- 4. In small saucepan, combine water, remaining 1/2 C sugar, and 2 lemon quarters; heat to boiling, stirring occasionally. Avoiding the core, cut remaining pear, unpeeled, into 1/4-inch-thick wedges. Drop wedges in simmering sugar mix and cook 2 to 3 min or possibly till just tender; remove with slotted spoon to drain on paper towels and set aside.
- 5. Heat sugar mix to boiling over high heat; cook till mix reduces to a heavy syrup about 12 min. Reduce heat to low and add in orange-peel strips; cook till soft-about 5 min. With fork, remove strips to small dish and set aside to cold completely.
- 6. To decorate cake, drain rose-colored pear half and wedges on paper towel; cut the pear half into 1/4-inch-thick wedges for slices which are white inside with a thin rose-colored band around edge. In small bowl in microwave or possibly small saucepan over low heat, heat apple jelly. Brush top of cake with some jelly; arrange all 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or possibly cover loosely with plastic wrap and chill till serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 539 | |
| Calories from Fat 220 | 41% |
| Total Fat 24.99g | 31% |
| Saturated Fat 15.17g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 498mg | 21% |
| Potassium 59mg | 2% |
| Total Carbs 70.19g | 19% |
| Dietary Fiber -0.6g | -2% |
| Sugars 56.45g | 38% |
| Protein 4.11g | 7% |
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