Ingredients
1 lb 12 oz Sugar
8 oz Butter, melted
8 ea Whole eggs
1 lb Pear Purée
1 lb 4 oz Cake flour
3/4 oz Baking powder
4 tsp Cinnamon
10 oz Pecans, crushed
Preparation
Prepare a full sheet pan by spraying it with pan release and lining it with parchment paper. Place melted butter and eggs in a bowl and whisk them until completely combined. Whisk in Pear Purée. Sift together the cake flour, baking powder and cinnamon and fold them into the wet ingredients just until combined. Pour the batter into the prepared sheet pan and sprinkle the chopped pecans on top. Bake the sheet cake in an oven that has been pre heated to 350°F for 15 to 20 minutes, or until the center springs back when gently pressed.
Setting
Once the cake has completely cooled turn it out onto a board and cut it into 120 pieces, 10 X 12.
Specialty Ingredients
#28028 Ponthier Pear William Pureé
