It was my great-great-grandmother’s recipe. It is very sweet and vibrant. It never lasts long since it is so good!
| Servings: | 14 |
| Yield: | 1 -13×9 inch cake |
Ingredients
- 4 fresh pears
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1 cup vegetable oil
- 2 eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions
- Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 inch pan.
- By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 278 mg |
| Sugars | 36 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
sorry i was totally disappointed with this cake. so excited to make it. directions exactly. had to take it out 55 min. and it was still Overbaked. cut it and the inside wwas flaky and Dry.
I made this recipe to instructions, and I had to take it out 10 min early because it was burnt and was not edible.
This is very good right out of the oven. I did set the timer for 50 minutes… and it was done at 40 minutes @325 in a glass 9×13.
Great, simple and quick cake. I added 50% more pears (very ripe) and reduced the sugar by a 1/2 cup. Still sweet and delicious. My teenage boys voted for a repeat appearance.
A good way to use an over ripe pear. I toasted the pecans to enhance their flavor. I only made a quarter recipe, but used a whole egg. Flavor was quite good, but short of fantastic.
This is a great recipe. But I always read the reviews first before I make it. I also used 8 sliced pears, 1/2 cup white sugar and 2/3 cup canola oil. I omitted the nuts. I put the cake in a buttered and sugared 10” bundt pan. Baked it at 325 for 73 minutes…I have a LP gas stove so adjust your baking time accordingly. Great recipe for ripe to over ripe pears. I also used a hand mixer so I could leave chunks of pear. Thank you…I’ve made 2 in 2 days. One with cinnamon sugar coating and the other with white granulated. I just finished making apple pear butter and will use that the next time I make this. Mmmmm mmmm good!!
Great cake delicious. Family loved it. Will make again
I did not like it ! wasted good pears! too sweet and too dense. Kids liked it because it was like eating candy.
I can’t get past the baking soda taste. I made a vanilla frosting to cover the taste but it’s still there. I wonder if this should only have one teaspoon of baking soda? Otherwise, it baked fine and looks great. Just that metallic taste.
It is amazing!!! and so sweet and soft, but I’m certain the type of pear is critical to the end result. I used Comice pears which are very sweet and soft and I even kept the soft peels on, for some extra fiber. I did add 1/2 teaspoon of cinnamon and also 1/4 cup unsalted butter with 3/4 cup vegetable oil, instead of just oil. The recipe isn’t clear, so I mixed the room temperature eggs with the puréed pear mixture and then the butter/oil and vanilla for a minute before the dry ingredients. Oven rack set bottom third.
This was spectacular! I hate when folks say “I made the recipe exactly as written EXCEPT I…” but I’m about to do the same thing. I finely chopped 6 pears and didn’t purée them. I only used 1/2 c of granulated sugar and 1 c brown sugar, 3/4 c canola oil, and I added 1/2 tsp ground cardamom, 1 tsp fresh grated ginger, 1 tsp cinnamon, and 1/2 tsp fresh grated nutmeg. I baked it in a bundt pan at 325° for 75 minutes. Wonderful cake! Like banana bread, but better! I feel healthier if I call it “fruit bread.” Yeah, I’m sticking with that.
Delicious way to use over ripe pears. I replaced one cup of almond flour with the 2 cup AP flour, no nuts. Added 1teas almond extract withthe vanilla. And used 4 cups of very ripe chopped pears. DO NOT OVERBAKE!…convection baked in a bundt pan in 50 min.
I just posted a photo of my cake and I was waiting for to cool off but I just couldn’t wait. It. Is. So. Good. I cut the white sugar down to 2/3 cup.I did the same with the oil. My pears were really large and really ripe, and even with the full amount of brown sugar and the 2/3 cup of white sugar it had a lot of liquid (pears were a combon of puree and small dice). To my surprise it was liquid gold. What resulted was light and not overly sweet pear cake. I added about 1/2 teaspoon of cinnamon to the mix too. I also used the 50 minute mark for baking. Perfect timing. I see how well pecans pair with the pears! I will make sure to have them on hand next time as this recipe is a keeper. Thanks for posting it and thanks to all for the recommendations!
Moist , light pear and pecan flavor. I cut sugar back by 1/2 cup and added cinnamon, nutmeg and cloves. The sugars that used were as follows: 1 cup Rapadura sugar and 1/2 cup organic cane evaporated juice sugar. The Rapadura is not as sweet as regular sugar and has a carmel like flavor . Turned out great!
I made this for Thanksgiving and frosted it with caramel sauce. There were no left overs.
Made exactly to recipe specifications. Easy and delicious. Would make again.
reduce the bake time to about 45 minutes! Delicious cake.
So fresh tasting. No icing needed
I reduced the oil to 2/3 cup, added a dash of cinnamon, reduced the baking time to 55 minutes but made no other changes. I plan to reduce the sugar to 1 1/2 cups in total next time.
I had canned pears donated by second harvest & needed to use. I added 1 tsp ground Nutmeg, 1 tsp ground Cinnamon & 1/2 tsp ground cloves. This is cooked for a group that cooks for the homeless. They have asked me to make it again it was loved by everyone
I followed the baking time exactly and it BURNED!! Shame on you, wasted!!