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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 10 |
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This moist and flavourful cake is made without dairy. (Pareve) Ingredients:
6 pears, under-ripe, cored and cut in eighths |
1-1/2 tsps. ground cardamom |
*if you do not like the taste of cardamom, you can always substitute with cinnamon. |
2 cups granulated sugar |
4 eggs, large or extra-large |
1 cup canola oil |
1/2 cup orange juice (i use fresh squeezed and include the pulp) |
2 tsps. vanilla extract |
1/4 tsp. almond extract |
3 cups all-purpose flour |
1 tbsp. baking powder |
1/2 tsp. salt |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch tube pan, preferably with a removable bottom.
3. Toss pear wedges, cardamom and 1/3 cup of sugar in a mixing bowl until the pears are completely covered with sugar and seasoning.
4. Set aside while preparing the cake batter.
5. Batter:
6. Beat the remaining sugar and eggs until creamy.
7. Beat in the oil, one-quarter cup at a time, followed by the orange juice, vanilla and almond extracts.
8. The batter may seperate due to the acid from the orange juice but do not worry. The mixture will become smooth once the dry ingredients have been added.
9. Sift flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
10. Spread one-third of the batter across the bottom of a prepared pan.
11. Layer with one-third of the pears, and repeat the layers two more times.
12. Bake for 1 hour and 50 minutes or until a cake tester comes out almost dry.
13. Cool in the pan on a wire rack.
14. Serves 10
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