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Add a photoServings: 10
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 Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 132 | 42% |
| Total Fat 15.18g | 19% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.28g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 320mg | 9% |
| Total Carbs 41.88g | 11% |
| Dietary Fiber 7.5g | 25% |
| Sugars 10.36g | 7% |
| Protein 6.29g | 10% |
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