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

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