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PEAR AND ALMOND CAKE
Active Time : 4 Hour 30 Minutes Total Time : 4 Hour 30 Minutes Serves : 12INGREDIENTS
- PAM® Baking Spray
- 1 can (15 oz each) pear halves in light syrup, undrained
- 1 1 cup = 2 sticks cup Blue Bonnet®-stick, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 eggs
- 3 cups self-rising flour
- 1 pkg (3 oz each) vanilla cook-and-serve pudding mix
- 1-3/4 1% cups lowfat
- 1/4 almond-flavored cup amaretto liqueur
- 1/2 cup fresh raspberries
- 1 cup premier white morsels
- 1 pkg (8 oz each) cream cheese, softened
- 3 tablespoons confectioners' sugar
- 1 cup whipping cream, whipped
- Additional fresh raspberries, fresh mint leaves and/or sliced almonds, optional
DIRECTIONS
Cake: Preheat oven to 350°F. Spray 10-inch springform pan with baking spray. Drain pears, reserving syrup. Add enough water to reserved syrup to measure 1 cup; set aside. Cut pears into thin slices; set aside.
Place Blue Bonnet, granulated sugar, vanilla and 1/2 teaspoon almond extract in large bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with the pear liquid, beating just until blended after each addition. (Do not overbeat.) Pour into prepared pan. Bake 1 hour to 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Cool.
Filling: Prepare pudding according to package directions, using only 1-3/4 cups milk; pour into medium bowl. Cover with plastic wrap, placing wrap directly on surface of pudding to prevent skin from forming. Cool. Stir in 1/2 teaspoon almond extract. Remove cake from pan; cut in half horizontally to make 2 layers. Place bottom cake layer, cut-side up, in springform pan. Place remaining cake layer, cut-side up, on plate. Sprinkle each layer evenly with 2 tablespoons liqueur. Arrange reserved pear slices over cake layer in pan; top with pudding and raspberries. Cover with remaining cake layer, cut-side down. Refrigerate at least 1 hour.
Frosting: Melt white morsels according to package directions. Place in large bowl. Add cream cheese, confectioners' sugar and the 2 tablespoons liqueur. Beat with electric mixer on medium-high speed until light and fluffy. Gently stir in whipped cream.
Remove cake to serving plate. Spread top and side with frosting. Garnish sides with almond slices, if desired. Refrigerate at least 2 hours before serving. Right before serving, top with fresh raspberries, mint leaves and/or sliced almonds, if desired.