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- 3/4 Cup Whole Wheat pastry flour
- 3/4 Cup Unbleached White flour
- 1 Tsp. baking soda
- 1 1/2 Tsp. ground ginger
- 1/4 Tsp. Ground cardamom
- 1/8 Tsp. salt
- 1/3 Cup Dried currants or Raisins
- 1/3 Cup Blanched, Slivered And Toasted almonds
- 2 Cups Diced And Peeled Pears (about 2 Large)
- 2/3 Cup Pear or Other Non-Citrus Fruit Juice
- 1/3 Cup maple syrup
- 3 Cups Boiling water
Grease And flour a 1-Quart Baking Pan or Heatproof Casserole.
In a Large Bowl, Combine Flours, baking soda, ginger, cardamom, salt,currants or Raisins, And almonds. Stir in Pears. in a Measuring Cup,Combine Juice And Syrup. Stir Wet Ingredients Into Dry Ingredients.Pour Batter Into Baking Pan. Cover And Wrap Tightly With a Sheet OfAluminum Foil Large Enough to Tuck Ends Under Bottom of Pan.
Place Rack or Trivet in Bottom of Pressure Cooker. Pour in BoilingWater. Lower Baking Pan Into Cooker And Set on Rack. (be Sure There'sA 1/2-Inch Space Between Pressure Cooker And Edge of Casserole.) LockLid in Place. Over High Heat, Bring to High Pressure. Lower Heat JustEnough to Maintain High Pressure And Cook 25 Minutes (30 Minutes IfYou're Using a Casserole Dish Instead of a Baking Pan).
Allow Pressure to Come Down Naturally For 15 Minutes. if After 15Minutes Pressure is Not Released, Use a Quick-Release Method ToRelease Lid). Remove Lid.
Lift Baking Pan Out of Cooker. Remove Foil And Set Pan on Rack ToCool. Unmold Cake or Serve From Pan. Serve Warm or at RoomTemperature. Serves 6 to 8.