Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your products delivered in 3-5 business days! Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Planked Box Pear Cake

Summer 2011
201104052.jpg
food and drink

BY: James Chatto

Here’s a great dessert from Robert Rainford to cook in a kamado-style charcoal grill. It takes the idea of the plank to the next level by building a 10-inch (25-cm) rectangular plank box in which to bake the cake (directions follow). The loaf is best fresh from the grill, served warm with a spoonful of cold vanilla ice cream. For best results, pears should be ripe, yet still firm.

½ cup (125 mL) all-purpose flour
⅓ cup (80 mL) sugar
1 tbsp (15 mL) baking powder
⅛ tsp (0.5 mL) fine sea salt
½ tsp (2 mL) pure vanilla extract
2 eggs, beaten
2 tbsp (30 mL) vegetable oil
⅓ cup (80 mL) whole milk
4 Bosc pears, cored, peeled, and cut into thin wedges

TOPPING
⅓ cup (80 mL) sugar
1 egg, beaten
3 tbsp (45 mL) unsalted butter, melted

1 Get the kamado-style grill up to 350°F (180°C).

2 Using 2 criss-crossed pieces of aluminum foil, line the bottom and sides of the box allowing for a couple inches of overhang all around. Butter the tinfoil lining liberally and set aside.

3 In a large bowl, combine the flour, sugar, baking powder, and sea salt, stir to blend.Add the vanilla extract, eggs, oil and milk, stir until well blended. Add the pears and stir to thoroughly coat with batter. There will be a lot of pear in relation to batter. Spoon mixture into prepared plank box. Place the box on the grates, close grill lid, and cook until the batteris set and edges are beginning to turn golden, about 30 to 35 minutes.

4 Prepare the topping by combining sugar, egg and melted butter in a medium-size bowl. Whisk to combine and pour over cake using a spoon to evenly distribute topping. Close grilllid and continue cooking until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, 15 to 20 minutes.

5 Remove the plank box from the grill and, using the foil overhang as handles, remove the cake from the box. Place on a rack and allow to cool for 10 minutes. Gently remove the tinfoil from the sides by holding the cake edge with one hand and pulling the foil down around it.Cut into slices and serve while still warm.

PLANK BOX CONSTRUCTION

Baking the pear cake in a cedar box lends the finished loaf a heady fragrance, but if you’re not the handy type, don’t sweat it. This delicious treat can be cooked in a traditional9 x 5-inch (23 x 12-cm) loaf pan. Simply line the pan with foil as you would the cedar box,butter the foil liberally, and cook on the grill for 20 to 25 minutes before adding the topping and baking for an additional 10 to 15 minutes. 4 cedar planks, each 12 x 6½ x ¾-inch (30 x 16 x 2-cm) 1-inch (2.5-cm) flat-head wood nails

1 Cut 1 plank in half to form the short side of the plank box.

2 Lay 1 plank on a flat surface and stand another plank along its edge. Using 3 nails, nail upright plank to flat plank forming a base and the first side of the box. Repeat on other side of box. Build short sides of the box by sliding the sawn half of a plank between 2 upright sides. Nail in place, using 2 nails on each of the 3 sides. Repeat at other end.

3 The plank box has now taken shape. Ensure all the nails are flush with the wood.

Serves 8

What to Serve

LCBO#:215483
$17.95  
201104052.jpg
food and drink

Planked Box Pear Cake

Summer 2011

BY: James Chatto

Here’s a great dessert from Robert Rainford to cook in a kamado-style charcoal grill. It takes the idea of the plank to the next level by building a 10-inch (25-cm) rectangular plank box in which to bake the cake (directions follow). The loaf is best fresh from the grill, served warm with a spoonful of cold vanilla ice cream. For best results, pears should be ripe, yet still firm.

½ cup (125 mL) all-purpose flour
⅓ cup (80 mL) sugar
1 tbsp (15 mL) baking powder
⅛ tsp (0.5 mL) fine sea salt
½ tsp (2 mL) pure vanilla extract
2 eggs, beaten
2 tbsp (30 mL) vegetable oil
⅓ cup (80 mL) whole milk
4 Bosc pears, cored, peeled, and cut into thin wedges

TOPPING
⅓ cup (80 mL) sugar
1 egg, beaten
3 tbsp (45 mL) unsalted butter, melted

1 Get the kamado-style grill up to 350°F (180°C).

2 Using 2 criss-crossed pieces of aluminum foil, line the bottom and sides of the box allowing for a couple inches of overhang all around. Butter the tinfoil lining liberally and set aside.

3 In a large bowl, combine the flour, sugar, baking powder, and sea salt, stir to blend.Add the vanilla extract, eggs, oil and milk, stir until well blended. Add the pears and stir to thoroughly coat with batter. There will be a lot of pear in relation to batter. Spoon mixture into prepared plank box. Place the box on the grates, close grill lid, and cook until the batteris set and edges are beginning to turn golden, about 30 to 35 minutes.

4 Prepare the topping by combining sugar, egg and melted butter in a medium-size bowl. Whisk to combine and pour over cake using a spoon to evenly distribute topping. Close grilllid and continue cooking until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, 15 to 20 minutes.

5 Remove the plank box from the grill and, using the foil overhang as handles, remove the cake from the box. Place on a rack and allow to cool for 10 minutes. Gently remove the tinfoil from the sides by holding the cake edge with one hand and pulling the foil down around it.Cut into slices and serve while still warm.

PLANK BOX CONSTRUCTION

Baking the pear cake in a cedar box lends the finished loaf a heady fragrance, but if you’re not the handy type, don’t sweat it. This delicious treat can be cooked in a traditional9 x 5-inch (23 x 12-cm) loaf pan. Simply line the pan with foil as you would the cedar box,butter the foil liberally, and cook on the grill for 20 to 25 minutes before adding the topping and baking for an additional 10 to 15 minutes. 4 cedar planks, each 12 x 6½ x ¾-inch (30 x 16 x 2-cm) 1-inch (2.5-cm) flat-head wood nails

1 Cut 1 plank in half to form the short side of the plank box.

2 Lay 1 plank on a flat surface and stand another plank along its edge. Using 3 nails, nail upright plank to flat plank forming a base and the first side of the box. Repeat on other side of box. Build short sides of the box by sliding the sawn half of a plank between 2 upright sides. Nail in place, using 2 nails on each of the 3 sides. Repeat at other end.

3 The plank box has now taken shape. Ensure all the nails are flush with the wood.

Serves 8

Back To Top