Fruit Cakes

No. Not that fruitcake.
Pear/Pecan cornmeal cake

Ingredients

* 1/2 cup olive oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar
* 1/2 cup dry white wine)
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground yellow cornmeal
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup pear sliced into small cubes
3/4 cup toasted pecans
Method

1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and wine until smooth. Add flour, cornmeal, salt, baking powder, whisk lightly to combine and add the chopped pears and pecans.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.
Sprinkle powdered sugar on the top. Or poke a few holes and pour in the liquor of your choice from pear eau de vie to brandy.

Serves 8.

Apple walnut whole wheat cake

* 1/2 cup vegetable oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar
* 1/2 cup cinnamon tea
* 1 1/4 cups all-purpose flour
* 1/2 cup whole wheat flower
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 cups apple sliced into small cubes
3/4 cup toasted walnuts


1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and wine until smooth. Add flour, wholewheat flour, salt, baking powder, whisk lightly to combine and add the chopped apples and walnuts.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.
Sprinkle powdered sugar on the top. Or poke a few holes and pour in the liquor of your choice from calvados to apple jack.