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.
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
How to Make It
In a large bowl with a mixer, beat sugar, eggs, and 1/2 cup oil until well blended, about 2 minutes.
In another bowl, mix flour, baking soda, cinnamon, nutmeg, salt, and cloves. Stir in pears, walnuts, and raisins.
Add flour mixture to egg mixture and stir just until evenly moistened. Spread batter in an oiled and floured 9- by 13-inch pan.
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.