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Author Notes: Wild spearmint, chocolate, and the fruity moistness of pear make for an easy, unique cake. Yesterday we ate one cake straight from the oven and saved a second to bring to a barbecue with friends tonight. - tama matsuoka wong
Makes 2 loaves or round cakes
- 14 tablespoons salted butter, softened (1 3/4 sticks)
- 2 1/4 cups sugar
- 6 large eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 10 ounces bittersweet dark chocolate (we used 70% cacao), cut with a knife in to small chunks
- 2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears)
- 2 1/2 tablespoons fresh wild spearmint (packed)
- Preheat the oven to 400° F.
- In a mixer, cream the butter and sugar. Add the eggs, mixing well, then add the baking powder and vanilla extract.
- Mix the flour and salt and add them to the cake mixture; mix until combined.
- With a rubber spatula, fold in the pears, chocolate, and mint.
- Evenly distribute the batter between two buttered and floured 9 1/2 x 4 1/2-inch loaf pans or two 8 x 2-inch round cake pans.
- Bake uncovered on a middle rack in the oven for 20 minutes.
- Tightly cover each pan with aluminum foil, reduce the oven temperature to 360° F, and bake for an additional 15 minutes.
- Remove the cakes from the oven and let rest with aluminum foil cover on for 15 minutes. Remove the foil, then let the cakes breathe and rest for 30 more minutes before turning them out onto a wire rack.
- This recipe is a Community Pick!