Pear Cake

Do you remember that bumper crop of pears we had at the Manor

this year? I had a big bowl of over ripe ones that needed to be used.

So, what did I do? Pear Cake! And this recipe is absolutely the best!

It's got the perfect texture; light, fluffy, yet incredibly moist and

nutty, lightly spiced and permeated with the flavor of pears and

walnuts. It's very easy to make and perfect for this time of year.

You are going to love this. Give this recipe a whirl and tell me what

you think! Click on the picture for a macro view of the moistness!

Pear Cake

4 cups peeled and finely chopped ripe pears
3 cups flour
1 cup chopped walnuts (I used 2 cups slightly buzzed in processor)
1/2 tsp ground nutmeg
1 cup vegetable oil
2 eggs beaten
2 cups sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla

In a bowl, mix pears with sugar and nuts, set aside and let stand
one hour (actually my pears where mushy-ripe and I skipped this
part). Add dry ingredients to the pears, stir to combine. Add oil,
vanilla, and eggs. Stir to blend. Don't over stir. Pour batter into a
generously greased and floured tube pan or 10 x 9 inch pan. Bake
350 for about one hour, or until pick inserted in the center comes
out clean. (45 minutes for a 13 x 9 pan.)