Califonia Bountiful
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Raw pear cake

Raw pear cake


2 cups sugar
1 1/4 cups oil
2 eggs
4 cups chopped pears
3 cups sifted flour
1 cup raisins
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cinnamon

Bartlett pear grower Diane Henderson of Kelseyville said this pear cake made with raw chunks of the fresh fruit is a family favorite that she bakes several times a year. It's a "moist and flavorful" dessert that is "super-yummy and easy to make." She added, "It freezes beautifully and never seems to dry out."


Mix together sugar, oil and eggs. Add pears and mix well. Combine remaining ingredients and add, stirring well. Put in a 13-by-9-inch pan or loaf pans and bake at 325 degrees for 50 minutes. Do not underbake.

Serves 12 to 16