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Ingredients
- Fresh orange juice
- 2 lbs. dry pears
- 4 c. water
- 1 c. dry apricots
- 2 c. water
- 3 c. whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 c. oil
- 1 c. walnuts, minced
- 1 teaspoon vanilla
- 1 orange rind, grated
Directions
- Preheat oven to 350 degrees. Place pears and water in a saucepan and cover and simmer for 1/2 hour. Puree in blender. Place apricots and water in a saucepan. Cover and simmer for 1/2 hour. Chop. Combine flour and salt. Rub oil into the flour by hand. Add in the pear puree, minced apricots, walnuts, vanilla and orange rind to flour mix. Add in sufficient fresh orange juice to make a moist batter. Pour into a 9x5 inch pan. Bake 1 1/2 hrs or possibly till brown and a toothpick comes out clean. This cake keeps well in a refrigerator or possibly in a freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2988g | |
| Calories 3118 | |
| Calories from Fat 1321 | 42% |
| Total Fat 151.75g | 190% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 1249mg | 52% |
| Potassium 3199mg | 91% |
| Total Carbs 418.76g | 112% |
| Dietary Fiber 74.9g | 250% |
| Sugars 103.56g | 69% |
| Protein 62.93g | 101% |
