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Delta Pear Cake
By Chef Edlear on July 29, 2008
Photo by Jamilahs_Kitchen
5 Reviews
- Prep Time: 8 mins
- Total Time: 1 hrs 8 mins
- Serves: 12, Yield: 1 9x13
Photo by Jamilahs_Kitchen
About This Recipe
"A sweet, dense, very easy snack style cake. I use ripe bosc pears for this, and don't bother with peeling them. We like this for breakfast, or afternoons with tea."
Ingredients
- 2 cups sugar
- 2 eggs
- 1/2 cup oil
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon clove
- 3 cups diced pears
- 1 cup walnuts, toasted
- 1 cup raisins
Directions
- Prep 9 x 13 pan with a greasing and parchment paper lining.
- Beat together the sugar, eggs, and oil.
- Fold in everything else.
- Scrape into prepared pan.
- Bake at 350 degrees for about 1 hour, or 45 minutes in a convection oven.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (135 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 422.8
- Calories from Fat 150
- 35%
- Amount Per Serving
- %
- Total Fat 16.6g
- 25%
- Saturated Fat 2.1g
- 10%
- Cholesterol 35.2mg
- 11%
- Sugars 44.9 g
- Sodium 320.8mg
- 13%
- Total Carbohydrate 66.8g
- 22%
- Dietary Fiber 3.1g
- 12%
- Sugars 44.9 g
- 179%
- Protein 5.2g
- 10%
Reviews
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"I had lots of pears to use up and this recipe was perfect. The only thing I changed was leave out 1 cup of sugar. 2 cups plus pears and raisins sound way to sweet for my taste. I also opted for butter instead of oil. It came out moist chewy and delicious and the pears didn't dry out in the batter. This is a keeper and I had no problem with the pear flavor maybe the previous poster didn't put enough pears! Made for PAC Spring'09."
By Jamilahs_Kitchen on March 31, 2009 | 838574
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"Wow, this is so tasty! I love the spicy flavor and moist texture. I cut the recipe in half, cooking it for 45 minutes in an 8x8 pan. I used just a little less sugar than was called for and two ripe pears. Thanks for sharing this recipe!"
By Raichka on March 23, 2013 | 1375391
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"While this did remind us of a Fresh Apple Cake, this was a lot drier. Thank you for letting us try this, but the family was not crazy about it."
By Baby Chevelle on October 21, 2009 | 974463
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"I have a pear tree and this was a great way to use them. We love the cake and I made about 4 this year. I used 1 -1/2 cups of sugar instead of 2 and it was just right for us. We were fighting over the last piece of the last one!!"
By Chef #214469 on October 14, 2009 | 969716
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"This is very good, but I don't taste the pears. They seem to provide moisture to the cake but their flavor is overpowered by the spices. Moist and chewy I thought this was like a spice brownie. As I said, it's very good. The only change I made was replacing half the sugar with Splenda. This tested done in 50 minutes. (They say Splenda takes less time than sugar.) It's about 1-1/2" high. I sliced some like tea bread and froze the slices. The rest of the leftovers from last night were tightly wrapped in plastic wrap and are still fresh this afternoon. I will make this again and maybe try it with peaches."
By ThymeWaits on September 21, 2008 | 711072
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