I loved the fact that this recipe has no dairy or soy, so from there I proceeded to tinker with it until I have one of my favorite recipes! I have lots of canned pears and need to use them.
To the cake:
--used 4 c. of home canned pears and accompanying syrup instead of fresh fruit
--decreased white sugar to 1/2 c.
--added 1/2 tsp. ground cloves
--added 1/4 tsp. cardamom
To the glaze:
--add 1/4 tsp. burnt sugar flavoring
--add 1/4 tsp. maple flavoring
--didn't use any butter or substitute
When I make this into "muffins", I askew the glaze and use a "crunch topping" of 1/2 c. pecans/walnuts, 1/8 c. white sugar, 1 Tbsp. brown sugar ground up in food processor. Of course, you can still add a little glaze and the maple aroma is esp. delightful!