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2 cn (16-oz) pears in juice; not
-syrup
2 tb Corn syrup
3/4 c Better N Eggs or Egg Beaters
3 Egg whites; beaten until
-stiff with 1 tsp. cream of
-tartar
2 ts Vanilla extract
2 tb Milk
1 1/2 c Sugar
2 1/2 c Cake flour sifted with:
4 ts Baking powder plus
1/2 ts Salt
1 Envelope dry butter buds
Date: Sun, 4 Feb 1996 18:23:43 -0500
From: Gene/Nancy Cottrell cottrell@drake.dnet.net
This is an adaptation of my grandmother’s recipe which used 1 cup butter
and six eggs for a whopping 19 g. of fat per 1/12 cake.)
Drain pears, reserve juice for another use and puree in food processor
until smooth. Cook down over medium heat stirring occasionally to about 1
to 1-1/4 cups. (Pear mixture will be thick). Cool. Add sugar to pears and
beat until light, just as you would cream butter and sugar. Add vanilla,
egg substitute, milk and corn syrup. Beat well.
Combine flour and dry Butter Buds. Gently combine pear and flour mixture
until just moistened. Do not overbeat. Fold in stiff egg whites. Spray 10″
tube pan with Pam and dust with flour. Add batter. Bake at 325 degrees for
50 to 55 minutes until golden and tests done with toothpick. Cool in pan 10
minutes on rack before loosening sides and turning out.
You can add your favorite flavoring touches like lemon or orange rind,
coconut or almond extract, etc. but this is the basic “butter” recipe.
(If you are in a hurry, you can increase the flour to 3 cups & the eggs to
1 cup, and not bother cooking down the pears; but the end result is a bit
coarser though still very nice.)
FATFREE DIGEST V96 #35
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
16 Servings
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