Cardamom Pear Cake
Serves: 12
  • 6 under-ripe pears, cored and cut in eighths
  • 1 tablespoon ground cardamom
  • 2 cups sugar
  • 4 eggs, large or extra-large
  • 1 cup canola oil
  • ½ cup orange juice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10-inch tube pan, preferably with a removable bottom.
  3. 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.
  4. 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.
  5. Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
  6. 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.
  7. Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
  8. Cool in the pan on a rack.
Recipe by Go Dairy Free at