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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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

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