CHOCOLATE-PEAR SPICE CAKE

By á-6817

Ingredients

• 2 CUPS ALL PURPOSE FLOUR
• 1 TBSP. GROUND CINNAMON
• 2 TSP. BAKING SODA
• 1 TSP. FRESHLY GRATED NUTMEG
• 1/2 TSP. BAKING POWDER
• 1/2 TSP. SALT
• 1/4 TSP. GROUND CLOVES
• 6 TBSP. BUTTER, SOFTENED
• 1 CUP SUGAR
• 3 TBSP. MOLASSES
• 2 EGGS
• 2 CUPS UNSWEETENED APPLESAUCE
• 1 TBSP. FINELY SHREDDED ORANGE PEEL
• 1 SMALL BOSC PEAR, PEELED, CORED & THINLY SLICED
• 2 OZ. BITTERSWEET CHOCOLATE CHIPS
• 1/2 CUP COARSELY CHOPPED WALNUTS, HAZELNUTS OR PECANS

Preparation

Step 1

PREHEAT OVEN TO 350. GREASE & FLOUR a 9-INCH SPRING FORM PAN

IN A MEDIUM BOWL, STIR TOGETHER THE FLOUR, CINNAMON BAKING SODA, NUTMEG, BAKING POWDER, and SALT & CLOVES. SET ASIDE.

IN A LARGE MIXING BOWL COMBINE BUTTER, SUGAR & MOLASSES; BEAT WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL COMBINED. ADD EGGS, ONE AT A TIME, BEATING JUST UNTIL COMBINED AFTER EACH ADDITION. BEAT IN THE DRY INGREDIENTS ALTERNATING WITH THE APPLESAUCE, STARTING & ENDING WITH DRY INGREDIENTS. STIR IN ORANGE PEEL.

SPOON THE BATTER INTO THE PAN. ARRANGE PEAR SLICES ON TOP OF THE BATTER IN ONE LAYER. SPRINKLE WITH CHOPPED NUTS AND CHOCOLATE CHIPS. BAKE ABOUT 1 HOUR OR UNTIL THE TOP SPRINGS BACK WHEN GENTLY TOUCHED & A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL IN PAN ON WIRE RACK FOR 10 MINUTES.

REMOVE SIDES OF PAN SERVE WARM.