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Wishing Well B&B

Sedona, Arizona

Specialty Recipe

Pear Almond Torte

Baked in a small bundt or other fluted tube pan, this fresh pear cake is moist and flavorful.

2 large ripe pears
1/2 cup (1/4 pound) butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped almonds
Sliced almonds
Orange Glaze
1 cup powdered sugar
1/2 teaspoon grated orange peel
1/4 teaspoon almond extract
1-1/2 Tablespoons orange juice

Core (but do not peel) and finely chop pears to make 2 cups. In a large bowl, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition until mixture is light and fluffy. Blend in vanilla, almond extract, and pears. In a separate bowl, combine flour, soda, cinnamon, nutmeg, and cloves. Add to pear mixture and blend thoroughly. Stir in raisins and chopped almonds. Spread mixture in a well-greased, flour-dusted, 2-quart tube pan.

Bake in preheated 300-degree convection oven for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan for 20 minutes, then turn out onto a wire rack to cool completely.

Spread almonds in a shallow pan and toast in a 350-degree convection oven for about 8 minutes or until lightly browned. Prepare orange glaze by combining ingredients and blending until smooth; drizzle over cake. Garnish with toasted almonds.

Serves: 10 to 12

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