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.

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Recipe Summary test

Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

430 calories; calories from fat 36%; protein 5.2g; fat 17g; saturated fat 2.1g; carbohydrates 68g; fiber 2.7g; sodium 321mg; cholesterol 35mg.