The Particular Randomness of Spiced Pear Cake

Today I feel like being random then sharing this awesome recipe with you. So here are my random thoughts from today…

When you wear a blazer as part of your outfit but the weather gets colder than blazer weather, do you wear a jacket or coat over your blazer? What’s the right thing to do there?

Why do people at airports stand up and wait in line to get on the plane before their zone is even close to being called? Do they not understand that we are all getting on the same flight? Just because you get on the plane first doesn’t mean you are going to get there any faster than the rest of us?

Curious – text on food photos… do you like it, does it bug you, or do you not care either way?

My friend Stacey posted on Facebook the other day that she read the next hair trend would be a throwback to the 80’s. For me the 80’s was all about big bangs and Aqua Net. Can we all just agree that we do NOT need to revisit the 80’s hairstyles again? I don’t think our ozone could take it!

In case you are wondering, she is as awesome in person as she is on her blog. Love that girl!

What’s your favorite flavored creamer to put in your coffee?

Can cap sleeves just die, please?

Finally, who are The Kardashians and why exactly are they famous or always on the front of all the supermarket magazines?

OK, that’s it for my randomness! Now onto this great recipe my friend Jenny shared with me from a Gold Medal Flour booklet. Her version was and amazing apple cake with nuts and raisins, but I decided to do pear without the add in’s. Enjoy!

Frosted Spiced Pear Cake
A taste of fall in a delicious, moist spiced pear cake. Adapted from Gold Medal Flour
  • 1¾ cups finely chopped pears (about 2 medium)
  • 1 cup granulted sugar
  • 1 egg, beaten
  • ½ cup butter, melted
  • 1½ cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Dash of cinnamon
  • Dash of ground nutmeg
For the glaze:
  • 1½ cups powdered sugar
  • 3 tablespoons butter
  • ½ teaspoon vanilla
  • 2 tablespoons milk
  1. Heat oven to 350°. Grease rectangular pan, 13x9x2 inches.
  2. Mix apples and sugar in a large bowl; let stand for 10 minutes. Stir in egg and butter. Stir in remaining ingredients (except vanilla glaze). Pour batter into the prepared pan.
  3. Bake 20-30 minutes or until a toothpick inserted into the cake comes out clean. Spread with vanilla glaze while warm.
Vanilla Glaze:
  1. Mix all ingredients until smooth and spreadable.

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  1. says

    This is one hilarious post! hehehehee!!

    I think the airplane line is for the overhead space……..twice I had that problem. I struggling 2 yr old meant I was almost last in line, and I had no space to load the overhead luggage. The crew told me there is no more space and they stowed it. The carry bag carried a lot of baby things I needed….and it was a long flight. Second time it wasn’t as bad because I didn’t need anything from it. Still, it was a hassle.
    The spear cake looks fabulous.

  2. says

    What, what? Seriously with the 80s hair…oh goodness! And I hear you on the people on the plane thing…it’s a race to get into the aisle and just stand there hahaha!

    This pear cake looks amazing…I have never baked with pear before but now I’m excited to because of this recipe. Thanks, Kristen!

  3. says

    What a fun post and yummy recipe. I have some pears in the basement wrapped in paper hoping the will ripen. If and when they do, I will be making these!

    80’s hair – I so want my Farrah flip back and my arms are bad, cap sleeves or not! :)

  4. says

    The best thing in the world is watching the gate attendants smack people down who are trying to board before their section is called. Standing up – ehhh, I don’t care, if you’re but trying to actually line up and board? I will INSTANTLY judge you as a horrible person with a real entitlement problem.

    Also, the 80s ended when I was 8 so I dodged the perm bullet, but those spidery claw-bangs must never ever be allowed again on anyone.

    I’m down with cap sleeves though. They’re my “weather-in-the-60s” staple. And since my office is always so cold, I knock 10 degrees off the forecast when it’s a workday, so that means plenty of cap sleeves for this girl. I’ve got wee noodly little arms, though, so I guess it works out for me. If there was a pants version of cap sleeves (hotpants maybe?) I would be up for banning THOSE.

  5. says

    That frosting looks oh-so scrumptious! This is the first time I’ve read about a pear cake recipe. I’d want a taste of this tangy dessert! About text on food photos, it’s okay by me as long as they’re discrete. Just like what you’ve done here. Anyway, it’s the mouthwatering dish that immediately grabs anyone’s attention, right? Food porn right there!

  6. says

    Um, this cake looks amazing.

    Also I just read the book I’m pretty sure you’re referencing. Not sure how I felt about it.

    80’s hair… only if it involves zig zag crimping.

    I also would really like to know the answer to the blazer question. I have to wear suits all the time for work and in the winter I wear my wool coat and carry my suit jacket until I’m inside. But I always feel silly doing it.

    • Betty says

      Chelsea, I think you can wear a suit jacket or blazer under a coat. Or if your blazer is heavy enough, you can layer. the Kardashians need to go!

  7. says

    The Kardashians are the children of Robert Kardashian, the man who carried O.J.’s garment bag and where O.J. stayed right after Nicole’s murder. He was on his defense team. Kris Jenner (Kim, Kourtney, Khloe’s mom) was Nicole’s best friend. The trial made people know the name. In 2007 there was the Ray J s*x tape with Kim. Then the show started.

    So, the answer: Juicy murders and s*x tapes have brought the Kardashians front and center.


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