Reviewed: Feb. 3, 2012

I am in love with this recipe. I used 6 very very ripe pears and cut them into chunks, and then mashed about half of them with a potato masher. I then left out the egg to make it vegan, used about 3/4 cup of oil and put in 1/2 teaspoon of baking powder. It is delicious! I topped it with cinnamon and sugar and baked it for an hour and 5 minutes in my rather slow oven... this is so good! And now vegan!

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Reviewer:

Lady Cook

Reviewed: Jan. 9, 2012

My pears were quite ripe therefore I just diced them and did not allow sugar to set to long before mixing with the dry ingredients. My four pears diced equaled 3 cups. Next time, I will up that to 4 cups diced. I used powered sugar instead of flour to dust my 9x13 and baked it for only 40 minutes. I topped it with another lite dusting of powered sugar, no other topping necessary! Definitely a keeper. Thank you!

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Reviewer:

metswife

Reviewed: Dec. 25, 2011

i thought this was good, but it did not ooze pear. i added 1/2 tsp cloves. 1/2 white sugar. 3/4 c. brown sugar. 2/3 oil. i also used 1/2 whole wheat and 1/2 white flour -- and am reminded again that whole wheat sucks when it comes to cake. i know this will be better next time, and i'll eat my fat white cake and just go for awalk afterwards.

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Reviewer:

KJR

Reviewed: Dec. 10, 2011

Sweet and moist. Good pear flavor-- definitely a good use for those almost too ripe pears. I reduced oil by 1/3 cup and cut the pears into small pieces (didn't puree or blend). Added a bit of cinnamon and some grated ginger as well. Baked in a loaf pan, and did the extra as mini muffins.

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Reviewer:

bluepuggirl

Reviewed: Nov. 19, 2011

Pureeing the pears made it very blah; recommend chopping up in a fine dice for better texture/pear flavor. Also, I left out some of the oil as per the reviews, and it was a little dry.

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Reviewer:

Val1

Reviewed: Oct. 12, 2011

I was so happy to use up my older pears I thought I would have to toss. I didn't even have to wait 5 minutes for my sugar/pear mixture to be ready-mine liquified immediately. I baked mine in a bundt pan and it turned out beautifully!

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KookiesByKara

Reviewed: Sep. 8, 2011

Could be great on second try. I should not have used blender to puree because lost all chunk in the nuts. Cook time for a 13x9 cake pan way too long, at 55 minutes cake was way over cooked and ruined. Next time I'll try bunt pan and start checking at 30 mins.

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