Despite realizing at the last minute that I was out of nuts (I would have used pecans, subbed dried cranberries) and molasses (had to sub dark Karo), this recipe was a hit. To the reviewer who suggested that the cake had problems rising because of juice form the pears, I wonder if it might have been that the pears were cold? After getting all ingredients out and assembling the bottom layers, I put the pan in the preheating oven while I mixed the batter. By the time the batter was ready, the pears were warm (not hot) and the cake baked with no problem spots. I actually used extra pears, cut in chunks.
I made this cake 3 times in one week, I didn’t have any nutmeg so I decided to try adding a tsp. of ginger, it was real good, everyone loved it. Yesterday I made the pear cake again but this time using nutmeg,it was good but everyone liked the first ones better (made with the ginger). The nutmeg gives it a more spicy taste, with the cloves & cinnamon it’s already “spicy” and the ginger compliments instead of overpowering. I will use only ginger when I make this cake, and I will be making these often too. 🙂 It’s a wonderful, moist cake. I baked it for 60 minutes. Perfect! This is a great recipe.
My husband and I really enjoyed this cake. I did halve the nutmeg and cloves because a lot of the reviewers recommended it and I was afraid I’d get a Spice Cake with some pears when what I wanted was a Pear Cake with some spices. I was pleased with the balance. Also, I think the 2 cups of sugar was fine, not too sweet and I used 2 eggs instead of 4 egg whites(I hate trying to figure our what to do with 4 egg yolks!). One thing I want to caution other bakers about, is that I feel my oven heats to a reliable temperature and at 60 minutes I felt like this cake was perhaps 5 minutes overdone. Next time I will start checking it at 50 minutes even though some reviewers said that the hour and 10 minutes was not enough!
This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil. I also added a half cup less sugar, and used ripe pears. I did’nt leave the pears in the sugar for an hour, only for the time it took me to get all ingredients together and then when asked for, put them in and I added walnuts instead of pecans. It took only an hour to bake!..perfecto!..it tasted really good!
My family enjoyed this cake. After I sprayed my pan I coated it with a cinnamon/sugar mixture. I substituted ginger for the cloves and drizzled a powdered sugar, milk & vanilla glaze over the top. This cake would also be good with apples. I’ll definitely make this again.
3 ripe pears, peeled, cored, and diced
1 cup walnuts, chopped
2 ¼ cups flour
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