Eggnog Spice Cake with Caramelized Pears and Maple Whipped Cream
Prep Time: 20 min
Cook Time: 25 to 35 min
1 6-ounce package of Mrs. Cubbison's Classic Seasoned Dressing
4 Eggs; separated
1 1/2 cups; Eggnog
3/4 cup; Applesauce
1/2 cup; Pear Juice
6 tbsp; Butter (divided)
2 tbsp; Orange Marmalade
2 tbsp; ground Cinnamon (divided)
2 tsp; ground Ginger
1 tsp; Allspice
1 tsp; Pumpkin Pie Spice
1 cup; Packed Brown Sugar (divided)
1 tsp; Maple Flavor or 2 tbsp Real Maple Syrup (divided)
Zest of 1 Orange
2 Red Pears; Sliced Thin
1 1/2 cups; Chopped Pecans (or any nut)
1 1/2 cups; Heavy Cream
1/2 cup; Sugar
Maple Whipped Cream
1 1/2 Cups; heavy cream
1/4 to 1/2 Cup; sugar
Remaining maple flavor
- Preheat Oven to 325°F. Spray 9" cake pan.
- In large bowl, mix Mrs. Cubbison's Classic Seasoned Dressing with 2 tbsp melted butter, 1 tbsp cinnamon, the ginger, allspice, and pumpkin pie spice, and half the zest mix well with fingers.
- Mix 1/4 cup of the brown sugar, pear juice, applesauce, and marmalade, 1/2 the maple flavor in small mixing bowl and add to the stuffing mix and incorporate until stuffing is evenly moistened.
- In separate bowl, mix egg yolks and eggnog on low speed until well blended and add regular sugar and mix until blended. Add the egg mixture to the Mrs. Cubbison's Classic Seasoned Dressing and let stand.
- Mix the remaining butter (softened) with the remaining brown sugar, cinnamon and zest and press onto bottom and up sides of the cake pan. Slice the halved and cored pears 1/4" thick and arrange on top of brown sugar mixture in a spiral. Press 1/2 the chopped nuts in spaces between pears and along the sides. Place soaked Mrs. Cubbison's Classic Seasoned Dressing into a mixing bowl and mix with an emersion blender or pulse in a Robocoupe until it is smooth and well mixed.
- (Optional Step: fold whipped egg whites into mixture. This will give you a lighter less dense cake.) Stir in the rest of the nuts and pour over the pears evenly. Bake in the center of the oven on baking sheet for 25-35 min. Remove from oven and invert onto serving plate.
- Whip cream and maple, adding sugar slowly and adjust to desired sweetness (cake is sweet so you don't want the whipped cream to be too sweet).
- Serve warm at room temperature with a generous dollop of the maple whipped cream.
This recipe comes courtesy of:
Wendi Milazzo - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2008
Los Angeles Trade Tech Culinary School's 11th Annual Student Chef Thanksgiving Stuffing Cook-Off