Friday, June 17, 2011

Pear or Apple Cake

(the original recipe came from C&H sugar, but the following is the way I make it)


Pear or Apple Cake

3 eggs
3/4 Cup Oil
1 tea. Vanilla

2-1/4 Cup flour
Or:  ((((Gluten-Free: 3/4 cup Brown Rice flour, 3/4 cup White Rice flour (the sticky kind- you can get it at the Asian markets) & 3/4 cup Sorghum flour (Bob's Red Mill) and 1/2 tea. Xanthan Gum (you could use unflavored gelatin- look up how much to substitute))))


1 Cup Sucanat (or brown sugar, or white and a bit of black-strap molasses)
1 tea. Baking powder
1/2 tea. Baking soda
1 tea. Salt (or you can use more- like 1-1/4t.)
1-1/2 tea. Cinnamon 
1-1/4 tea. Nutmeg
(last time, I used 2t. Cinnamon & 1-1/2t Nutmeg)

3 Cups Grated Pear or Apple
1/2 to 1 Cup chopped/ground nuts

Heat oven to 350. With and electric mixer beat eggs, oil, and vanilla.
Stir together flour, sweetener, powder, soda, salt, cinnamon & nutmeg.
Gradually beat into egg mixture until blended. Stir in pears and nuts. Spoon batter into a greased Bundt pan. Bake 45-50 minutes (Gluten-Free cooks a bit faster, so check on it sooner), until skewer inserted in center comes out clean. Cool 15 minutes in pan.

Serve warm or cold. With or without frosting.

~Happy Eating!
Adrienne


P.S.
We like to put our extra pears in the freezer pre-measured, and ready to go.

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