I'm thinking Pear Cake would make a fantastic breakfast cake because of the fruit and being frosting-free. Even better, you could take Pear cake on a picnic because it's sturdy enough to slice and then eat with your fingers without making much of a mess. There will be just a few crumbs left for the ants.
Pear Recipe by: Sharon Koenig
2 cups Fresh pears chopped
1 cup Oil
1 cup White sugar
1 tsp Vanilla
2 1/2 cups Flour
1 tsp of each Salt, baking soda, cinnamon, nutmeg
2 tsp Baking powder
1/2 tsp Cloves
1 cup Chopped nuts
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt cake pan
Chop fresh pears and add one cup white sugar to them, stir, let set about one hour.
Mix the rest of the ingredients in a bowl, then add in the
pears with sugar, mix well and pour into prepared cake pan.
Bake Pear cake to perfection.
After one hour of baking, turn off oven and let cake set in oven for 10 more minutes. Remove from oven and place on serving plate.
When Pear cake is cool, serve with cool whip.
My beloved Mother went to be with the Lord on December 9th 2005, at the age of 90 years and one month. This was one of her cakes that she made from scratch.
Her angel foods would melt in your mouth.
She raised nine children and they called her Blessed.
It did not matter what time of day or night, she would always feed family and friends some cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!