Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) can pears in juice, undrained

  2. 2/3 cup buttermilk

  3. 1/2 cup olive oil

  4. 1/4 cup quartered soft pitted prunes

  5. 2 tablespoons reserved pear juice

  6. 1/2 teaspoon almond extract

  7. 1 3/4 cups self-rising flour

  8. 1/2 cup finely ground almonds or semolina flour (see Note)

  9. 1 cup Equal Spoonful*

  10. 1 teaspoon ground cardamom

  11. 1/2 teaspoon allspice

  12. 1/4 teaspoon ground black pepper Cream Cheese Icing:

  13. 4 ounces reduced-fat cream cheese, softened

  14. 1/4 cup Equal Spoonful**

  15. 2 to 3 teaspoons lemon juice

  16. 2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. For Cake: Drain pears, reserving 2 tablespoons juice. Chop 2 pears into 1/2-inch chunks. Pour remaining pears with 2 tablespoons reserved juice, buttermilk, oil, prunes and almond extract into blender or food processor; cover. Blend until smooth. Combine flour, ground almonds, 1 cup Equal, cardamom, allspice and pepper in large bowl. Pour pear mixture into flour mixture. Mix lightly just until combined. Fold in pear chunks. Spoon batter into lightly greased and waxed-paper-lined 8-inch round cake pan. Bake in preheated 350°F (175°C) oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. For Cream Cheese Icing: Blend all ingredients until smooth and creamy. Frost top of cake with icing.


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