Recipe by staceyelee
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas This is Nannys sister recipe- was published in a local newpaper- years ago.
Top Review by BrendaGNGa
This is a fantastic recipe! Everyone in my family loved this moist, delicious cake. And it makes an awesome fall cake with the cinnamon and nutmeg. A winner!
UPDATE: I had a bumper crop of pears this year and I have made this cake FIVE times so far. I will probably make several more before the pears are all used up. I don't bother with the icing, the cake is absolutely perfect alone. I'm putting all the extras in my freezer for use over the holidays. I can't stress enough how wonderful this cake is.
- 4 green pears, peeled and chopped
- 2 cups sugar
- 1 1⁄2 cups chopped pecans
- 1 cup Wesson Oil
- 2 eggs
- 3 cups flour
- 1 tablespoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 teaspoon vanilla
Directions See How It's Made
- Mix pears, sugar and oil- let stand 1 hour.
- Mix the rest of the ingredients then add to the pear mixture.
- This makes a thin batter. DO NOT use a mixer, do this all by hand.
- Pour into a greased-floured tube pan.
- Bake 1 hour 15 minutes at 325 degress.
- Serve w/ or w/ out cream cheese icing.
- Cream cheese icing :.
- 1/2 c butter softened,8 oz. cream cheese softend, 1 T vanilla & 1 pound powdered sugar.
- If it is to thick add a little milk.
- Spread over top of cake adn top w/ nuts if you want.