Fresh Pear Spice Cake with Raisins

by Laura Silber

Adapted from an old favorite in the Fanny Farmer Baking Book. You can substitute fresh apple for the pears for variation, or use one-third pear, one-third apple and one-third finely chopped fresh cranberries.


  • 6 Tbsp. non-dairy margarine or butter
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups Sorghum Flour Blend
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 2 cups fresh pear, peeled and finely chopped
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup pecans or walnuts (optional)

Preheat oven to 350°F. Grease and flour an 8-inch cake pan, round or square. Cream margarine or butter with sugar, add eggs and vanilla, and beat well. Combine all dry ingredients and sift together until blended, add to butter/sugar mixture, and beat until smooth. Batter will be stiff. Add pear, dried fruit, and nuts if desired, and beat well. Transfer into cake pan and bake for about 35 minutes, until tester comes out clean. Cool in pan and serve warm or room temperature.