Prep 20 mins
Cook 1 hr
Recipe courtesy of Gale Gand from the Food Network. Make sure to use flavorful pears, such as Bosc.
- 1 cup raisins (dark or golden)
- 2 cups all-purpose flour
- 3 eggs
- 1 1⁄2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 2 cups peeled pears, chunks (from about 3 pears)
- 1 cup chopped walnuts
- 1⁄2 cup maple syrup
- 1 1⁄2 cups confectioners' sugar
- Heat the oven to 350 degrees F.
- Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
- To make the cake:
- Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
- With the mixer running, slowly pour in the vanilla and the oil.
- In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
- Mix into the egg mixture.
- Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
- Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
- Let cool in the pan on a wire rack, then turn it out.
- Freeze until ready to use or just wrap and store for up to 2 days.
- To make the glaze:
- Stir the maple syrup and sugar together in a bowl.
- Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.