Sherried Pear Loaf Cake

Sherried Pear Loaf Cake
Yield: 6 to 8 servings
2 fresh Bartlett pears
1/2 cup each orange juice and sherry wine or 1 cup
orange juice
1 sponge cake (9 x 9 x 1 inch)
1 cup apricot jam
3 - 3 1/4 oz pkg vanilla pudding mix
2 1/4 cup milk
Pare, halve, core and slice 1 pear. Mix orange juice
and sherry. Cut cake to form 2 9 x 4 1/2 x 1 inch
rectangles. Place 1 in shallow serving dish.
Pour half of the orange juice mixture slowly into
cake; spread with jam.
Arrange pear slices on top of jam. Place remaining
cake on top of
pears.
Slowly pour remaining orange juice mixture over cake;
spread with remaining jam. Cover and set aside.
Combine pudding mix and milk in saucepan; cook as pkg
directs. Cover and cool to room temperature.
Pare, halve, core and slice remaining pear; arrange on
top of cake.
Drizzle some of pudding over top; pass remaining
pudding in bowl for sauce.
Source: The Pensacola Journal
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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Category:Cathy's Recipes