Kirsch, or " kirschwasser " in German, is a colorless brandy from the Black Forest region of Southern Germany. It is made from the double distillation of sweet or sour cherries. Kirsch is one of the essential ingredients to make the famous Black Forest Cake .

How to make Kirsch at home

If you have a hard time purchasing Kirsch, you can make it yourself. Pour the bottle of cherry brandy essence (20 ml) and 1 1/4 cups (280 g) of granulated sugar into an empty one-liter bottle. Add 26 fl oz (770 ml) of neutral vodka. Shake very well until the sugar has completely dissolved. It is ready.

Canned Pear Pound Cake Recipe

Sliced canned pear cake on a cutting board: Close up.

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5 from 2 reviews

Welcome this easy canned pear pound cake recipe to your life and enjoy each moment of its baking. The cake is packed full of fruit flavors that go perfectly with your morning or afternoon tea.

Author: Irina Totterman
Total Time: 1 hour, 15 minutes
Yield: 12 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

1/3 cup + 2 tablespoons (100 g) all-purpose flour
2/3 cup (100 g) cornflour
2/3 cup (150 g) granulated sugar
3 large eggs
1 1/3 teaspoons (6 g) baking powder
2/3 cup (150 g) heavy cream
2.7 oz (75 g) butter, softened
1/3 teaspoon cherry brandy essence
1.6 fl oz (50 ml) canned pear syrup
5 canned pear halves

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Instructions

Preheat oven to 395 degrees F/200 C.
Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside.
To make the cake batter, place softened butter and sugar in a large bowl and mix with a hand whisk. Add eggs, one at a time, incorporating them into the mixture. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk. Add 1/3 of pear pieces to the batter and gently mix with a rubber spatula.
Butter and flour a silicone loaf pan and pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation.
Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan before turning onto a wire rack to cool completely.

Notes

Cut the canned pear into small pieces and make sure to flour them well. Pear pieces are heavy enough, and this step helps prevent them from sinking to the bottom of the cake.
Omit alcohol to make the cake kid-friendly.
Replace canned pear syrup with Kirsch or any fruit-based brandy and omit cherry brandy essence if you serve the cake for adults.

Nutrition

Calories: 220
Sugar: 13.8 g
Sodium: 57 mg
Fat: 10.5 g
Saturated Fat: 6 g
Carbohydrates: 29.7 g
Fiber: 1.2 g
Protein: 3.2 g
Cholesterol: 68 mg

Find it online: https://www.bakinglikeachef.com/pear-cake-by-chef-philippe/