Monday, October 18, 2010

Pear Cake

I recently tried this for a family dinner and people couldn't get enough of it!  It is moist and full of goodies.  This is a variation of the original from Hazyl Lindley.

Pear Cake
2 c. sugar
1 1/2 c. oil
3 eggs
3 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 c. flaked coconut (about 1, 7 oz. package)
1 c. Craisins
3 c. fresh or canned pears, drained and chopped
1 c. walnuts, chopped

Cream together sugar and oil.  Add eggs, one at a time, mixing well after each.  Set aside.  Sift flour with cinnamon, salt and soda, then add to creamed mixture. Stir in vanilla; mix.  Add coconut, craisins, pears and pecans, stirring by hand, batter will be thick.  Pour into a greased and floured fluted tube pan.  Bake at 325 for 1 1/2 - 2 hours or until cake tests done.  Cool on rack until cake shrinks from sides of pan; remove from pan to cool completely.  Yield 16 servings.

Note: the recipe didn't call for frosting, but how could I resist?  We loved it with the sour cream frosting which follows this recipe.

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