Pear Cake. Gâteau aux poires

Pear Cake. Gâteau aux poires

1 1/2 c. sugar
4 eggs, beaten well
3/4 c. oil

¾ c. pear juice, saved from the canned pears
2 tsp. lemon extract
grated zest of 1 lemon

2 ½ cups c. all-purpose flour

1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

2 c. canned pears (1 large can minus a couple of pieces) cut into chunks

GLAZE:

1 1/2 c. sifted powdered sugar
½ c. lemon juice

(Optional: may add 1 Tbsp pear alcohol. This turns the cake into a Savarin.)

Combine ingredients blending until smooth. Pour over cooled cake with a measuring cup.

FOR THE CAKE:

Combine sugar, eggs and oil. Beat well. Add the pear juice, the lemon extract and zest.

Combine flour, soda and salt. Add to sugar/egg mixture, mixing well as you are adding.

Stir in the pears gently with a spatula.

Spoon batter into a well greased 10 inch savarin mold, bundt pan or tube pan.

Bake at 350 degrees for 1 hour.

Remove from pan and allow to cool.

Pour Glaze over cake and serve with fruit.

(This cake freezes well.)

-->