Chunky Pear and Nut Bread
A moist and delicious cake, easy to make and flavored with spices and juicy pears.
1 cup golden raisins
2 cups all-purpose flour
1 cup sugar
1 tsp. vanilla extract
1 cup canola oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
2 cups peeled pear chunks
(from about 3 pears)
1 cup toasted and chopped pecans or walnuts
Lemon Juice Glaze
1 cup powdered sugar
1-3 TBS lemon juice
Marple Syrup Glaze
½ cup maple syrup
1 ½ cup powdered sugar
Heat the oven to 350 degrees.
Roast the nuts for 8 minutes or less.
Toss the raisins in 2 TBS flour to prevent them from sinking in the cake batter.
Beat the eggs and sugar mixture until yellow and fluffy for several minutes.
With the mixer running slowly pour in the oil and the vanilla.
In a separate bowl, mix together the flour, salt, baking powder, cinnamon, cloves, and allspice.
Mix into the egg mixture, don’t over mix.
Stir in the nuts, pears and raisins.
Spray a 10-inch tube pan with cooking oil. Spoon the mixture into the pan and bake for 45 minutes or more until dry in the center. Test with a toothpick. The cake is done when an inserted toothpick comes out clean.
Let the cake cool on a wire rack, then turn it upside down.
Stir the ingredients of the glaze you have chosen until smooth and has no lumps. Start with a little liquid, adding more when needed. Spoon the glaze over the cake, letting it drip down the sides.
recipe by Gale Gan