This recipe is straight from a small village in Tuscany! In the Fall the women would pick the pears and make this not-too-sweet cake for afternoon coffee.
- 4 Bosc Pears, peeled, cored and cut into small cubes
- 1 Cup golden raisins
- Juice from one lemon
- 1 Cup pine nuts
- 1 Cup sugar
- 3 Eggs
- 1 ½ Cups flour
- 1 Cup melted butter
- ¼ Cup room temperature butter
- 2 Tablespoons baking powder
Preheat oven to 350 degrees.
Grease and flour 10 or 12 inch round cake pan with two-inch sides. Set aside.
Peel the pears and cut into small cubes. Put into bowl and squeeze lemon juice on pears and toss to coat pears. In bowl of electric mixer on low speed combine; eggs, sugar, flour and melted butter until well mixed. With spoon fold in pears, raisins, pine nuts, room temperature butter and baking powder. Spoon pear batter into prepared pan and bake in the center of the hot even for 40 minutes. Cool cake for 10 minutes and turn out onto cake plate. Dust with powdered sugar and a sprinkle of toasted pine nuts.