Yield: 12 Servings

Ingredients:

• 6 under-ripe pears, cored and cut in eighths
• 1 Tbsp. ground cardamom
• 2 cups sugar
• 4 eggs, large or extra-large
• 1 cup canola oil
• 1/2 cup orange juice
• 2 tsps. vanilla extract
• 1/4 tsp. almond extract
• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

Directions:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch tube pan, preferably with a removable bottom.
• Toss the pear wedges, cardamom and one-third cup of the sugar in a mixing bowl until the pears are thickly coated with sugar and spice. Set aside while preparing the cake batter.
• To make the batter, beat the remaining sugar and eggs until thick and creamy. Beat in the oil, one-quarter cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don't worry if the batter splits; it will become smooth once the dry ingredients are added.
• Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
• Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
• Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
• Cool in the pan on a rack.
  

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