I've been making it for centuries now, with pecans, with rum, (unlike your recipe) and my poker group has now latched on to it.
Pear & Pecan Cake
2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (sub dark rum)
2 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped
Preheat oven to 350°F .
Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.
Stir in pears and nuts. Pour batter into prepared pan.
Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.
I bake it in a bundt pan for 57 minutes, much better.
I keep it wrapped tightly in the frig for 1 or 2 weeks minimum before eating (sometimes I can’t wait).
It freezes very well, cut into thirds or so.
Pear & Pecan Cake
2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (sub dark rum)
2 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped
Preheat oven to 350°F .
Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.
Stir in pears and nuts. Pour batter into prepared pan.
Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.
I bake it in a bundt pan for 57 minutes, much better.
I keep it wrapped tightly in the frig for 1 or 2 weeks minimum before eating (sometimes I can’t wait).
It freezes very well, cut into thirds or so.