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Cajun and Creole   -   Tender Pear Cake   adapted from Louisiana Tastes by Paul Prudhomme

  • 1/2 Cup Pecans
  • 1 Cup Flour
  • 1/2 Cup Semolina Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Sugar
  • 1/4 Cup Dark Brown Sugar
  • 1 Large Egg
  • 1 Stick Butter
  • 1 Teaspoon Vanilla
  • 1/4 Cup Sour Cream
  • 3 Medium Pears -- Cubed
  • 2 Large Eggs
Directions Place the flours, the sodas and both sugars into a bowl and mix well. Add 1 egg, butter and vanilla, beat well, add sour cream and beat again. add pears, and pecans, beat the final two eggs until stiff and fold into batter, pour into an 8x12 inch pan and bake for 30 minutes at 325 degrees.
Serves 4
Time to Make 0:00

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