Return to Main Recipes Page/Return to Home Page
1/2 cup vegetable oil
Preheat oven to 350°F. Grease a 13"x9" pan.
In a large bowl, beat oil, sugar and eggs in bowl until smooth. Halve and core pear; chop or mash to get 1 cup.
Combine flour with baking powder, baking soda, cinnamon, salt, cloves, and ginger; mix into creamed mixture alternately with buttermilk. Fold chopped pear and raisins into batter.
Pour into greased pan. Bake 30 to 40 minutes, until pick inserted in center comes out dry. Cool in pan 10 minutes; invert and cool on rack. Spread cake with Cream Cheese Frosting (click here for recipe).
Poster's Notes:
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A
1 cup firmly packed brown sugar
2 eggs
1 fresh pear
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup buttermilk
1 cup golden seedless raisins
This is a wonderful, easy recipe for an Old-Fashioned Pear Cake, much like a Carrot Cake. I did not make the frosting, substituted applesauce for half the oil and used half all purpose flour and half whole wheat flour and used a Bosc pear, peeled and chopped.