My husband declares when I make him something new, "this is the best _________ I have ever had!" I love this about him. His enthusiastic endorsements of my baking efforts keep me cooking and keep his belly full. Yesterday with a bowl of ripening baby Bosch pears sitting on the counter, I was determined to make something different, something to celebrate the arrival of autumn.Pear Walnut Spice Cake
- 1 cup golden raisins
- 2 cups all-purpose flour
- 3 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 cups peeled pear chunks (from about 3 pears)
- 1 cup chopped walnuts
- 1/2 cup maple syrup
- 1 1/2 cups confectioners' sugar
- 4 oz. of cream cheese (room temperature)
- 2 tablespoons of cream
Heat the oven to 350 degrees F.
Place the raisins and walnuts in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
Let cool in the pan on a wire rack,
then turn it out.
To make the glaze: Stir the maple syrup, cream cheese and sugar together in a bowl. Add cream to loosen if necessary. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.
Enjoy after a nice hearty fall stew or even with your morning coffee.
Recipe adapted from Gale Gand.