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Ingredients
- 2 x 16 oz cans pears in light syrup,, liquid removed
- 2 Tbsp. Butter
- 2 Tbsp. Canola oil
- 3 1/2 c. Sifted cake flour
- 1 tsp Salt
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 3/4 c. Sugar
- 1 c. Buttermilk
- 1 Tbsp. Pure vanilla extract
- 1 Tbsp. Grated lemon zest
- 2 lrg Large eggs,, separated
- 2 lrg Egg whites
Directions
- Preheat oven to 325 degrees.
- In a food processor or possibly blender, puree liquid removed pears. transfer to a 9-by-13-inch or possibly similar shallow baking dish and bake for 40 to 45 min, stirring occasionally, or possibly till the puree is thick and reduced to 1 c..
- Transfer the puree to a mixing bowl and let cold completely.
- Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or possibly coat it with a nonstick cooking spray.
- In a small saucepan, heat the butter over low heat. cook, swirling the pan, till the butter turns a nutty brown, about one minute. pour into a small bowl, stir in oil and set aside.
- Sift the cake flour, salt, baking pwdr and baking soda into a bowl and set aside. to the reserved pear puree, add in 1 1/2 c. of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mix and whisk till smooth. Add in the dry ingredients in two additions, folding with a whisk just till blended.
- In a clean mixing bowl, with clean beaters, beat the 4 egg whites till soft peaks form. while continuing to beat, slowly add in the remaining 1/4 c. sugar and beat till stiff, but not dry, peaks form.
- With a rubber spatula, gently fold the beaten whites into a batter.
- transfer the batter to the prepared pan . bake for 40 to 45 min, or possibly till a skewer comes out clean. let cold in the pan for five min, then turn out onto a wire rack to cold, right-side up.
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