Chunky pear cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | dark brown sugar |
| 1½ | cup | salad oil |
| 2 | teaspoons | baking powder |
| 2 | teaspoons | baking soda |
| 1½ | teaspoon | cinnamon |
| ⅓ | cup | butter |
| 3 | ounces | cream cheese |
| ½ | teaspoon | ginger |
| ½ | teaspoon | salt |
| 2 | cups | flour |
| 4 | eaches | eggs |
| 2 | pounds | pears |
| 1½ | teaspoon | vanilla extract |
| 2½ | cup | powdered sugar |
Directions
CAKE
FROSTING
In a large bowl, blend together sugar, oil, baking powder, baking soda, cinnamon, ginger, salt and flour. Beat at medium speed for 5 minutes. Add eggs, one at a time, beating well after each addition.
Core pears, and cut them into half-inch chunks. Stir pear chunks into batter. Pour batter into unoiled 9 x 13-inch glass pan. Bake at 350 degrees for one hour or until done. Cool before frosting.
For frosting, beat together butter, cream cheese and vanilla until smooth. Beat in powdered sugar. Frost the cooled pear cake, and serve when ready. Serves 8