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Fabulously Sweet Pear Cake
June 09, 2003

This is one of the best cakes I've ever made. I did modify it a little, though. I omitted the nuts, because I wanted to share this with my neighbor and she hates nuts. I cut the pears like I would my apples for apple pie, and I didn't puree them, which was ideal for this cake. You can cut back on the oil by 1/4 cup and it will remain moist. I will continue cutting back on the oil 1/4 cup at a time until I get to a point where I know I need to stop. I did this with my cousin's zucchini bread recipe and I was able to cut it from 1-cup to 1/3 cups. By reducing the oil you can reduce the fat content in this recipe. Also, use "ripe" pears, ones where the skin has started to go from green to yellow. If the pears aren't "ripe" you won't get the full flavor of this deliciously moist cake.

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