PEAR-LEMON CAKE WITH RASPBERRY DRIZZLE
MAKES 8 SERVINGS

INGREDIENTS

1 can (15 ounces) Bartlett pear slices in juice or syrup
1/3 cup honey
1 egg
2 tablespoons lemon juice, fresh
1 teaspoon lemon peel, freshly grated
1 teaspoon vanilla
2 cups buttermilk baking mix
1/4 cup butter or margarine, melted
As needed raspberry jam, seedless
As needed raspberries, fresh (for garnish)
As needed mint leaves, fresh (for garnish)

METHOD

Drain pears, reserving 1/2 cup liquid in large bowl; set pears aside. Add honey, egg, lemon juice, lemon peel and vanilla to liquid in bowl. Beat until well blended. Stir in baking mix, mixing until just combined. Stir in butter or margarine; mix until combined. Pour batter into greased and floured 9-inch or 8-inch square baking pan. Arrange pear slices evenly over batter in pan. Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. To serve, drizzle with warm raspberry jam. Garnish with fresh raspberries and mint leaves, if desired.