Apple Pear Cake

Name: Apple Pear Cake
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 12 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 2 cups shredded peeled tart apples; 2 cups shredded peeled pears; 2 cups sugar; 1-1/4 cups canola oil; 1 cup raisins; 1 cup chopped pecans; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; CREAM CHEESE FROSTING:; 3 ounces cream cheese, softened; 3 cups confectioners' sugar; 1/4 cup butter, softened; 2 tablespoons whole milk; 1/2 teaspoon vanilla extract

When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama

Ingredients

2 cups shredded peeled tart apples
2 cups shredded peeled pears
2 cups sugar
1-1/4 cups canola oil
1 cup raisins
1 cup chopped pecans
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
3 cups confectioners' sugar
1/4 cup butter, softened
2 tablespoons whole milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture.
Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 613 calories, 30g fat (6g saturated fat), 43mg cholesterol, 306mg sodium, 84g carbohydrate (60g sugars, 3g fiber), 5g protein.

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Originally published as Apple Pear Cake in Country August/September 1999

Reviews

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Average Rating:

sophiemom

Oct 18, 2018

I took this cake to a church Board meeting and everyone loved it. If you like carrot cake, you will like this moist variation. Other than leaving the raisins out (not my fave..) I made it as written. I found that 2 good sized Granny Smith apples and 2 regular pears will yield the required 2 cups of each fruit. I recommend using a food processor, if you can, because the fruit gets juicy when shredded. It was yummy!
Sherrypha

Oct 3, 2018

I loved it. I made it with 3 apples and one pear, used baking powder because I don’t like baking soda. I used brown sugar as well just for the flavour. It tasted amazing and was fluffy surprisingly
Jennifer

Sep 29, 2017

Can you make this with cupcakes?
Kristy

Jul 23, 2017

This cake is moist and absolutely delicious. I do not eat raisins, substituted dried cranberries. Was perfect. Recipe was a lot for the two of us, so I froze most of it. Froze nicely.
grannyfromwisc

Oct 1, 2014

Super moist and I added dates ( 1/2 cup) while cutting the pears to 1 1/2 cups to mine. I made the frosting without the cream cheese ( I didn't have any) and it was delicious. Everyone loved it!
Smilyface4

Oct 20, 2010

Family loved it, very moist and the pears are subtle flavour.
FaithJane

Jun 28, 2010

This is great--very rich, but tasted delicious with all the wonderful fruits & nuts. A cake like this, I prefer just to dust the top with powdered sugar.