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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I first tasted a moist, delicious pear coffee cake at a bake sale. At Christmas, I bake it instead of fruitcake, adding chopped nuts and chopped red and green candied cherries—about 1/4 cup of each. Ingredients:
2 cups sugar |
1-1/2 cups vegetable oil |
3 eggs |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
2 cups flaked coconut |
1 cup chopped dates |
3 cups chopped peeled pears |
1 cup pecans, chopped |
Directions:
1. In a bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda; add to creamed mixture. Add vanilla. Bay hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325° for 1-1/2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan; remove from pan to a wire rack to cool completely. Yield: 16 servings.
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