Pear-Lemon Cake with Raspberry Drizzle

Yield: 2-10" Cakes, 12 Servings Each


  • 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

    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