Aunt Josephine's Fresh Pear Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 17, 2014
This is a nice, mildly sweet cake, with a nice moist texture more like old-fashioned spice cake. The pear flavor doesn't stand out, however, and I disregarded the instructions to mix and mix for 3 minutes after adding the flour. Also, if you're "creaming" turbinado and grapeseed oil, you can stop wasting your time...oil and sugar with this texture will never cream. Beating has no effect whatsoever. I'd give the cake a 4-5 stars, but the instructions about a 3.
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Reviewed: Nov. 24, 2013
It was delightfully yummy and moist. I also layered leftover pear slices at the bottom of the pan to give an upside down cake look. Not very sweet which we liked. I divided the sugar and soaked the pears in one half for 20 mins.
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Reviewed: Oct. 2, 2013
Old-fashioned flavor with the autumn harvest flavor of pear. Loved this!
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Cooking Level: Expert

Living In: Baraboo, Wisconsin, USA

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Reviewed: Aug. 20, 2013
This cake was wonderfully moist and baked up just perfect, which is hard to do where I live (altitude = 7000). So happy to find something delicious to make with the Bartlett pears in my Bountiful Basket. The texture and spices were just right. I didn't have the grapeseed oil so I had to use vegetable oil and it turned out beautifully.
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Photo by SueHoo

Cooking Level: Expert

Living In: Lyman, Wyoming, USA


 
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