PEAR-LEMON CAKE WITH RASPBERRY DRIZZLE
Yield: 2-10" Cakes, 12 Servings Each

INGREDIENTS

8 cups Pacific Northwest Canned Pear Slices
6 cups Buttermilk baking mix
2 cups Sugar
1 cup Milk
1 cup Reserved pear juice
1/2 cup Vegetable shortening
4 each Egg whites
2 each Eggs
2 tsp. Lemon extract
4 tsp. Lemon zest, finely grated
1/2 cup Raspberry jam, seedless
As needed Raspberries, optional
As needed Mint leaves, optional

METHOD
Drain pear slices, reserving 8 ounces of juice. In a mixing bowl, combine baking mix and sugar. Add milk, reserved pear juice, shortening, egg whites, eggs, lemon extract and lemon zest. Mix at medium speed for 4 minutes. Divide batter into 2 greased 10-inch springform pans. Arrange pear slices over batter in concentric circles, overlapping if necessary. Bake at 350°F for 50 to 55 minutes. Let cake cool 10 minutes before removing ring. Cool on rack. Warm raspberry jam to thin. Drizzle jam from a spoon onto top of cake. To serve, cut cake into 12 servings and garnish with raspberries and mint leaves, if desired.

NUTRITION (Per Serving)
Calories: 303,   Calories from Fat: 82,   Fat: 9g,   Saturated Fat: 2g,
Cholesterol: 19mg,   Sodium: 402mg,   Carbohydrate: 53g,   Dietary Fiber: 2g,
Sugar: 31g,   Protein: 4g,   Vitamin A: 1% DV,   Vitamin C: 1% DV,
Calcium: 7% DV,   Potassium: 4% DV,   Iron: 8% DV