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BREAKFAST & BRUNCH
7. Once batter is sufficiently mixed, divide between the
two prepared loaf pans. Top each with the sliced
pears, overlapping slightly, in two columns from top
to bottom.
8. Bake in the preheated oven until baked through and
golden at the edges, about 40 to 45 minutes. Cool
on wire rack for about 10 to 15 minutes.
9. While cakes are cooling, prepare the glaze. Whisk
together the sifted confectioners’ sugar with water, 1
teaspoon at a time, until desired consistency.
10. Remove slightly cooled cakes from pans. Brush or by
using a spatula, spread the glaze onto the top of
each cake. Sprinkle with slivered almonds. Allow to
cool completely before serving.
Nutritional information per serving (based on 1 slice 24 servings
per cake):
Calories 209 (46% from fat) • carb. 25g • pro. 4g • fat 11g
• sat. fat 5g • chol. 36mg • sod. 96mg • calc. 29mg • fiber 1g