#49 Ozark Pudding Cake

I made this cake for a ladies’ night Christmas party, which was a ton of fun. Ornament exchange (so much better than white elephant!), Christmassy games, and, of course, FOOD.

In the book she says that the original form of this recipe (apples in place of pears) was placed on the menu by First Lady Bess Truman when Winston Churchill dined at the White House. When I read that I realized that the “pudding cakes” in this book were just English puddings. Like plumb pudding or sticky toffee pudding. They’re basically warm gooey cakes. This was indeed a pudding, and it was delicious.

Ingredients

Ingredients

She says that if you use Bartlett pears you don’t have to peel them because the skins are so thin. So that’s what I did.

Dry ingredients sifted and whisked

Dry ingredients sifted and whisked

butter and sugar (little butter, lots of sugar)

butter and sugar (little butter, lots of sugar)

After adding the egg

After adding the egg

After I added the dry ingredients it became a very stiff batter which I added the nuts, cranberries, and chopped pear to.

After I added the dry ingredients it became a very stiff batter which I added the nuts, cranberries, and chopped pear to.

The prepared cast-iron skillet

The prepared cast-iron skillet

Batter spread into the skillet

Batter spread into the skillet

Pears arranged on top

Pears arranged on top

Toasted almonds added

Toasted almonds added

Baked

Baked

I love how the skins turned that beautiful golden brown color! It was a hit at the party and I will be happy to make this one again – YUM!

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