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Categories:
raisins flour eggs sugar vanilla vegetable oil salt baking soda cinnamon ground walnuts maple syrup sugar
Viewed: 15 - Published at: 3 years agoIngredients
- 1 cup raisins (dark or golden)
- 2 cups all-purpose flour
- 3 eggs
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon each ground cloves and ground allspice
- 2 cups peeled pear chunks (from about 3 pears)
- 1 cup chopped walnuts
- 1/2 cup maple syrup
- 1 1/2 cups confectioners' sugar
Method
- Heat the oven to 350 degrees F. Place the raisins 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).
- To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
- With the mixer running, slowly pour in the vanilla and the oil.
- In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
- Mix into the egg mixture.
- Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
- Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
- Let cool in the pan on a wire rack, then turn it out.
- Freeze until ready to use or just wrap and store for up to 2 days.
- To make the glaze: Stir the maple syrup and sugar together in a bowl.
- Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.
