Yields Makes 12 servings
AuthorVicki Vermeer, Tuolumne, California,
Chunks of fresh pear make this dessert as moist as applesauce cake. It's a favorite of Vicki Vermeer, who acquired the recipe from Sarah Simpson of Simpson Ranch, a pear farm in the Sacramento Delta.

How to Make It

Step 1
1

In a large bowl with a mixer, beat sugar, eggs, and 1/2 cup oil until well blended, about 2 minutes.

Step 2
2

In another bowl, mix flour, baking soda, cinnamon, nutmeg, salt, and cloves. Stir in pears, walnuts, and raisins.

Step 3
3

Add flour mixture to egg mixture and stir just until evenly moistened. Spread batter in an oiled and floured 9- by 13-inch pan.

Step 4
4

Bake in a 350° oven until top of cake springs back when lightly touched in the center, about 1 hour (about 45 minutes in a convection oven). Cool on a rack. Serve warm or cool; cut into rectangles and lift out with a spatula.

Ingredients

 2 cups sugar
 2 large eggs
  About 1/2 cup salad oil
 2 cups all-purpose flour
 2 teaspoons baking soda
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1/2 teaspoon salt
 1/4 teaspoon ground cloves
 3 cups diced (1/2 in.) peeled firm-ripe pears
 1 cup chopped walnuts
 1 cup raisins

Directions

Step 1
1

In a large bowl with a mixer, beat sugar, eggs, and 1/2 cup oil until well blended, about 2 minutes.

Step 2
2

In another bowl, mix flour, baking soda, cinnamon, nutmeg, salt, and cloves. Stir in pears, walnuts, and raisins.

Step 3
3

Add flour mixture to egg mixture and stir just until evenly moistened. Spread batter in an oiled and floured 9- by 13-inch pan.

Step 4
4

Bake in a 350° oven until top of cake springs back when lightly touched in the center, about 1 hour (about 45 minutes in a convection oven). Cool on a rack. Serve warm or cool; cut into rectangles and lift out with a spatula.

Delta Pear Cake