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Moist Pear Cake




Source of Recipe


wendy and magnolia lane at rc


List of Ingredients




1 can pears in light syrup
2/3 cup flour
2 tsp. ground cinnamon
1 tsp. baking soda
1¾ cups sugar
1 cup vegetable oil
3 beaten eggs
1 tsp. vanilla extract
3/4 cup chopped pecans
3/4 cup chopped raisins

ICING:
2 cups powdered sugar
60g softened butter
2 tbsp. pear juice

Recipe



Grease two 14cm x 21cm (5½x8"?)loaf pans, line bases with baking paper. Drain pears, reserve 2 tablespoons syrup for pear icing. Chop pears finely. Sift flour, cinnamon and soda into large bowl of electric mixer, add pears with remaining ingredients, beat on low speed until combined. Divide mixture between prepared pans and bake in moderate oven about 1 hour and 10 minutes. Stand cakes for 5 minutes before turning onto wire racks to cool. Spread cold cakes with pear icing, refrigerate until firm. Run a fork through icing to form pattern: dust with a little extra cinnamon if desired.

PEAR ICING Sift icing sugar into bowl, stir in butter and reserved syrup: stir until smooth.

Makes 2 Iced cake suitable to freeze Not suitable to microwave. Recipe can be made 3 days ahead: keep refrigerated.