Pear Walnut Spice Cake

Name: Pear Walnut Spice Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 1 cup raisins (dark or golden); 2 cups all-purpose flour; 3 eggs; 1 1/2 cups sugar; 1 teaspoon pure vanilla extract; 1 cup vegetable oil; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 2 cups peeled pears, chunks (from about 3 pears); 1 cup chopped walnuts; 1/2 cup maple syrup; 1 1/2 cups confectioners' sugar

Submitted by Juenessa

"Recipe courtesy of Gale Gand from the Food Network. Make sure to use flavorful pears, such as Bosc."

Download

Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 12

ingredients

Cake
1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 ¹⁄₂ cups sugar
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¹⁄₂ teaspoon ground cloves
¹⁄₂ teaspoon ground allspice
2 cups peeled pears, chunks (from about 3 pears)
1 cup chopped walnuts
Glaze
¹⁄₂ cup maple syrup
1 ¹⁄₂ cups confectioners' sugar

directions

Heat the oven to 350 degrees F.
Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
To make the cake:
Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
With the mixer running, slowly pour in the vanilla and the oil.
In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
Mix into the egg mixture.
Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
Let cool in the pan on a wire rack, then turn it out.
Freeze until ready to use or just wrap and store for up to 2 days.
To make the glaze:
Stir the maple syrup and sugar together in a bowl.
Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Juenessa

212

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

View Full Profile