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Pear Cake




Source of Recipe


http://www.oasisnewsfeatures. com


Recipe Introduction


This recipe from the Amish archives has become a family favorite here. It is a good cake to make around the holidays, but also as we head into summer when fresh pears are in abundance, this is a great seasonal desserts. I don't know about you, but I think pears are such an under-rated fruit, often playing second banana to the apple. But few things beat a juicy, ripe pear. Yum! Well, this is a wonderful moist pear cake. The cake does have a glaze on it and when it cools it sound of dries clear, but you can frost it or glaze it as thick as you like. A wonderfully moist cake!
Author: Editor-Kevin Williams


Recipe Link: http://www.oasisnewsfeatures. com/homemade- pear-cake

List of Ingredients




CAKE:
1 1/2 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecans, finely chopped
2 cups pears, chopped and drained (reserve juice)
(recommend using canned in heavy syrup, approx 1 ½ cans)
1 teaspoon salt
3 eggs

GLAZE:
1 tablespoon butter
1 1/2 cups powdered sugar
3 tablespoons syrup from the pears

Recipe



Preheat oven to 325°F. In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy. In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda. Stir dry ingredients into creamed mixture until smooth. Add vanilla. Fold in pears and pecans. Pour mixture into a well-greased bundt or tube pan. Bake 75 minutes. A toothpick inserted into the center should come out clean.

FOR GLAZE:
Blend butter and sugar. Add syrup and stir until well mixed and slightly runny. Drizzle over the cake.

*Ginny Butterfield
Cranberry Twp, PA