Table of Contents
1 4 cups peeled, cored and chopped pears. 2 2 cups white sugar. 3 3 cups sifted all-purpose flour. 4 1 teaspoon salt. 5 1 ½ teaspoons baking soda. 6 1 teaspoon ground nutmeg. 7 1 teaspoon ground cinnamon. 8 ½ teaspoon ground cloves. 9 4 egg whites. 10 ⅔ cup canola oil.
Peel and core a ripe USA Pear of your choice. Cut into chunks and puree in a food processor or blender until smooth. If desired, the skin may be left on the pear, which will provide vibrant flecks of color in your fresh puree. A splash of lemon juice will help prevent your puree from browning.
Directions. Grease and flour one 13×9 inch pan. By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour. Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use. In small bowl, stir together flour, baking soda, salt and pumpkin pie spice.
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