BRUSH
Keeping It Clean

Please read the whole recipe before you start. It is quick and easy.

Prepare the batter

Measure out on waxed paper

• 3 c. AP flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda

set aside.

Combine the following

• ½ c. softened butter
• ½ c. vegetable oil
• ½ tsp. salt
• 2 c. sugar

Add to the mixer

• 3 large eggs, at room temperature
• 1 Tbsp. vanilla extract
• 3/4 c. sour cream
• 1 Tbsp. grated orange peel

Stir into the flour mixture

• 1½ finely chopped, toasted pecans
• 2 c. pears (2 large pears), peeled, chopped, and drained

DO NOT OVERMIX!

Prepare to bake

For muffins, bake in 12 lined muffin cups about 30 minutes.
For loaf cakes, cut strips of waxed paper or parchment paper just wide enough to cover the bottom and two ends of two 2 lb. loaf pans. Spray well with vegetable oil with flour spray.

Bake about 55 minutes until, regardless of the size pan being used, a cake tester comes out clean.

Serves: 12 or more, depending on the size of the appetites being served.

Note:
If you would like to glaze this cake, mix about 2 c. confectioners sugar, a few drops of orange juice or milk, and stir until smooth. You want to use just enough liquid to be able to drizzle the glaze over the loaves or muffins. If using a milk glaze, I put the glaze on while the cakes are hot from the oven.

A Cookie Lady Recipe