Layered cake can be refrigerated for up to 3 days. Top with whipped cream just before serving.
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Rating: 5 stars
I made this cake for my birthday ans it was awesome. I don't drink so I had to.change the whipped cream but followed the rest of the recipe as written and it was amazing.
Does anyone know the adjustments for high altitude? Approx. 6000 feet? Would LOVE to make this for thanksgiving!
Did a test run prior to Thanksgiving, glad I did. My pears were ripe and quickly got mushy- use firmer pears. Found cake had more of a coffee cake texture, not really cake like but perhaps the dense texture is needed to support the pears. I used Brandy since I had no bourbon and was very good. Mixed reviews from family but will take for Thanksgiving since I was looking for something not too sweet or rich.
I baked this cake and then read the reviews when I went to pin it on my "Best thing I ever made" board. I was worried because the reviews were not very kind. BUT everyone thought it was yummy. All the flavors work together.
This is a good addition to the dessert buffet and I can't wait to have a piece the Day AFTER Thanksgiving for breakfast.
You need to give this one a try. Worth the effort.
I made this for a Christmas party last night. While guests raved about it, I was mildly disappointed. As another reviewer said, the cake wasn't particularly fluffy, despite the folded-in egg-whites. In fact, when cut, it was a little bit dry & crumbly. The presentation (before being cut), however, is quite stunning, especially for a party. I definitely recommend using more spices for the batter itself - not just in the candied pecans. More cinnamon, nutmeg, etc.
This recipe was decent although the cake wasn't as fluffy as I thought it was going to be. Usually folding in beaten egg whites results in sponge-like cakes, but this one was not. Also, I strongly do not recommend adding bourbon to the whipped creamed topping. I did and it was way too strong. Perhaps a milder liquor such as Kahlua or Baileys would work better.
This was fabulous! The cake was moist, even though I mistakenly used 9" pans instead of 8" and consequently overbaked it. The only thing I would change is to increase the pears. I think you could use about 6-7 without the layers slipping. I couldn't use alcohol in the whipped cream because there were children among the guests, but I think a pear or apple brandy would be nicer than bourbon. I added a drop each of almond and orange extract, which was better than plain cream.