Raw Pear Cake
A moist and flavorful raw pear cake featuring fresh pears, cinnamon, and a tender texture, perfect for fruit lovers and those seeking a simple, wholesome dessert.
Ingredients
Instructions
- Drain juice from ground pears and add soda to the pears, then let stand.
- Cream shortening and sugars together until well blended.
- Add egg and mix well.
- Add pear mixture, self-rising flour, salt, and cinnamon to the creamed mixture.
- Pour batter into a greased 9 x 10-inch baking pan.
- Bake in a preheated 350°F oven for about 40 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with maple syrup or honey. If you prefer a healthier alternative, replace half of the shortening with unsweetened applesauce. Ensure you squeeze out as much juice from the pears as possible to avoid a soggy cake. This cake can be enjoyed warm or at room temperature, perfect for any occasion.
Serving Suggestions
This Raw Pear Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Consider pairing it with a cup of tea or coffee for a cozy afternoon treat. It also complements well with a side of fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Pear Cake contains roughly 452 calories, with 2g protein, 60g carbohydrates, and 23g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pears instead of fresh?
Yes, you can use canned pears, but make sure to drain them thoroughly to avoid excess moisture. Fresh pears provide better texture and flavor, but if using canned, aim for pears in juice rather than syrup for a healthier option.
How can I tell when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it towards the end of the baking time to prevent overbaking.
Can I freeze this cake for later?
Yes, this cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and warm it slightly for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).