Baking and Sewing - Part Two

Another batch of pear cakes.

CHOCOLATE pear cakes this time.

Ummm...shame we don't have scratch 'n' sniff! (Yep...one stuck because I tried to dump it out of the loaf pan too soon.)

Lesson learned: After squaring two blocks, remove each from the cutting table instead of stacking on the cutting table. This is what happens when you square block 3. Colt will be glad that I have plenty of blue fabric.

Cain's quilt top finished!

CHOCOLATE PEAR CAKE

2 1/4 cups Flour, unsifted
2 cups Sugar  
2/3 cup Cocoa, unsweetened
1 1/2 teaspoon Baking soda   
1/2 teaspoon Baking powder   
1 teaspoon Cinnamon   
3/4 teaspoon Salt   
3   Eggs   
1 cup Oil   
1 cup Buttermilk   
2 teaspoons Vanilla   
2 cups Pears, shredded
1 cup Pecans, finely chopped

Combine flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt in a mixing bowl; set aside.  Combine eggs, oil, buttermilk, and vanilla in large mixer bowl.  Beat on low speed until blended.  Gradually add dry ingredients; stir in pears and pecans until evenly mixed.  Pour into greased and floured tube pan.  Bake at 350 degrees for 60 to 65 minutes or until cake tester inserted in center comes clean.  Cool 10 minutes.  Remove from pan; cool completely.  Drizzle with Chocolate Glaze.

CHOCOLATE GLAZE

2    tablespoons Butter   
2    tablespoons Cocoa, unsweetened
1    cup Powdered Sugar  
1/2 teaspoon Vanilla   
2    tablespoons water   

Melt butter in small saucepan over low heat; add unsweetened cocoa and water, stirring constantly until mixture thickens.  Do not boil.  Remove from heat.  Gradually beat in powdered sugar and vanilla until smooth and of glazing consistency.  Add additional water, 1/2 teaspoon at a time, if needed.