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  • Serves 8
  • |
  • prep time: 25 minute(s)
  • |
  • cook time: 1 hour(s) 5 minute(s)
2/3 cup Bertolli® Extra Light™ Tasting Olive Oil
1 cup granulated sugar
2 eggs
2-2/3 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. cream of tartar
1/2 tsp. salt
5 medium firm ripe pears, peeled, cored and cubed*
Grated peel of 1 small lemon
1/2 cup golden raisins
Confectioners sugar

Preheat oven to 350°. Lightly grease and flour 10-inch springform pan; set aside.In large bowl, with electric mixer, beat Olive Oil and granulated sugar at high speed until light and creamy, about 3 minutes. Add eggs, one at a time, beating until the batter is the consistency of heavy cream. In separate bowl, sift together the flour, baking soda, cinnamon, cream of tartar and salt. Fold flour mixture into olive oil mixture. Add pears, lemon peel and raisins, mixing just until combined. (Mixture will look like thick paste between chunks of pears). Turn into prepared pan. With a piece of plastic wrap, evenly press dough down. Bake 65 minutes or until golden brown. (If getting too brown, cover with aluminum foil during last 15 minutes of cooking). On wire rack, cool 20 minutes. Remove from pan. Serve at room temperature, dusted with confectioners sugar. Serve, if desired, with ice cream, sour cream or creme fraiche and additional sliced pears. *VARIATION: Use 5 medium Golden Delicious or Gala apples, cored, peeled and cubed.