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This is a very good cake. It is very moist. Thanks for posting.

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gwynn November 12, 2010

Delicious! I had plenty of pears, so I used 3 cups of those, reduced the sugar (half a cup each of granulated white and Splenda) and only added about half a cup of golden raisins. Perfect sweetness, moist texture and it keeps well too, without drying out. It would be great with coffee or tea. Very easy to make, I'll definitely make it again.

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mtrott September 01, 2010

I loved this cake, and it was gone within the day! I used applesauce instead of oil, and I used Splenda instead of sugar. This cake was perfect in every way! My family gobbled it right up! It was fabulous!

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srjeffreys February 28, 2010

This cake is very good. I chose it because it was a bundt cake, which is a favorite, and it used pears and apples, which I had in abundance. It turned out beautifully! I cut the sugar by half a cup, because I had an extra cup of diced pears, and it had just the right amount of sweetness. I also used a tablespoon of lemon juice on the cut fruit to keep it from turning while I made the batter.

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RoomForAPony December 27, 2009
Apple and Pear Bundt Cake