Grated fresh pears and lots of spice make this aromatic Easy Mix Spicy Pear Cake a delicious alternative to the traditional fruitcake. You could even add some red and green candied cherries to dress it up, if you wish.
3/4 cup vegetable shortening
1 cup packed light-brown sugar
3 eggs (or 3/4 cup liquid egg substitute)
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cup coarsely grated ripe pear
1/2 cup milk
1 cup chopped pecans
1/2 cup dark seedless raisins
1/4 cup quartered red and green candied cherries (optional)
Preheat oven to 350 degrees. Prepare a baking pan, Bundt pan or angel food cake pan by coating with nonstick spray and lightly flouring the pan. Tap out the excess flour.
Place the walnuts in the preheated oven for about 8 minutes, or until nicely toasted. Watch them carefully, as they burn easily. Set aside.
Meanwhile, in a large bowl, blend together the sugar and oil until creamy. Add the eggs and beat until thoroughly mixed. Add the pumpkin, applesauce and vanilla extract and blend until smooth.
In another bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir to distribute ingredients evenly.
Add the dry ingredients to the wet and blend briefly. Mix in chocolate chips and toasted walnuts.
Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour and 10 minutes, or until a sharp knife inserted in the center of the cake comes out clean.
Remove the cake from the oven and place it on a rack to cool completely in the pan. Loosen the sides of the cake by running a table knife around the edges. Turn upside down on a serving plate to remove from pan. Serve with a dollop of fat-free whipped topping, if desired.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 273; Total Fat: 9g; Cholesterol: 31mg; Sodium: 358mg Carbohydrates: 44g; Fiber: 3g; Protein: 5g
Did you know?
December is Fruit Cake Month.
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