Recipes

Barrington Software Incorporated

remaining flour mixture and melted butter. Fold in the almonds.

Divide the batter between the prepared pans. Bake until the edges of the cakes are

golden and just beginning to pull away from the sides of the pans, 15 to 20 minutes.

Transfer the pans to wire racks and let cool for 10 minutes. Turn the cakes out onto

the racks, peel off the paper and let cool completely.

Just before serving, in a deep bowl, beat the cream until soft peaks form. Sprinkle the

nutmeg over the cream and continue to beat until stiff peaks form. Cover and

refrigerate.

Place one cake layer, bottom side up, on a serving plate. Peel and core the pears and

cut into 1/2-inch chunks. In a large fry pan over medium heat, melt the remaining 2

Tbs. butter. Add the pears and crystallized ginger and cook, stirring once or twice, for

2 minutes. Increase the heat to high, add the brown sugar and brandy, and cook,

stirring often, until the liquid is reduced to a thick glaze, about 4 minutes. Spoon the

pears over the cake layer on the plate. Top with the other layer. Dust the top with

confectioners’ sugar. Serve warm with the whipped cream. Serves 6 to 8.

Adapted from Williams-Sonoma Collection Series,Thanksgiving,by Michael

McLaughlin (Simon & Schuster, 2001).