Servings: 20

Weight Watcher Smart Points: 11

Preparation Time: 60 Minutes

Cooking Time: 25 Minutes

Ready In: 85 Minutes

Ingredients

  • 1½ cups all purpose flour
  • 1 apple, finely chopped
  • 2 teaspoons baking powder
  • 2 black tea bags (I used Earl Grey)
  • ¼ cup butter
  • ½ teaspoon cream of tartar
  • ½ cup dried cherries or cranberries
  • 6 large eggs, separated
  • 1 can (5 oz) evaporated milk
  • 1 cup half and half
  • 2 Tablespoons honey
  • 1 pear, finely chopped
  • ¼ teaspoon salt
  • 1½ cups sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 Tablespoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease and flour a 9 x 13 inch baking pan or several smaller pans (Mine made 2 9 inch bread pans plus 8 of the mini cake pans you see pictured).In a small mixing bowl, whisk together flour, baking soda, and salt.**NOTE: If you have two bowls for your mixer, I highly recommend using them both for the two mixtures below
  3. If not, you’ll want to use some hand held electric beaters for one or both of the mixtures below.In one large mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form
  4. Set aside.In another mixing bowl, beat the egg yolks on high speed until they’re pale yellow, about 5-7 minutes
  5. Add the sugar and continue to beat until the mixture becomes very thick
  6. I tested mine every two minutes or so and knew it was ready when it required quite a bit of effort to stir.Add the water and vanilla to the yolk mixture and beat briefly (about 30 seconds)
  7. Stir in the dry ingredients
  8. Finally, gently fold in the beaten egg whites until combined.Spoon the batter into the prepared pans
  9. Bake the cake for 28-30 minutes (if using a 9 x 13) or 15 minutes if using mini pans or until a toothpick inserted in the center comes out clean
  10. Let cool in the pan for about 15 minutes
  11. Loosen the sides of the cake with a knife then turn it over onto a serving platter
  12. Use a fork to poke holes all over the cake, then allow to cool completely.In a medium sauce pan combine the half and half and evaporated milk
  13. Bring nearly to a boil over medium high heat then immediately remove from heat
  14. Place teabags in hot milk, cover, and allow to steep 5-7 minutes
  15. Remove tea bags
  16. Stir sweetened condensed milk into other milks.When the cake has cooled completely, slowly pour the milk mixture over it, pausing every now and then to allow it to soak in
  17. Refrigerate the cake for several hours or over night to allow the milk to soak in completely.Melt butter in a small skillet over medium heat
  18. Add pears and cranberries
  19. Saute for 3-4 minutes or until softened
  20. Add honey and stir to coat
  21. Pour in Riesling then allow to cook, stirring occasionally, until liquid is reduced by half
  22. Place on top of finished cakes
  23. If desired, heat cake up before serving.

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