3 cups sugar
1 cup canola oil
7 ripe Anjou pears, peeled, cored and chopped into cubes
2 cups chopped walnuts
HEAT the oven to 350°. Grease a 13- by 9-inch baking pan, line the bottom with parchment paper, then grease again.
WHISK together in a large bowl the flour, baking powder, baking soda and cinnamon, and set aside.
BEAT together in a separate large bowl the eggs and sugar, then beat in the oil. Beat in the flour mixture just until combined, then fold in the pears and nuts.
POUR the batter into the prepared pan. Place the pan in the oven and bake until puffed and golden brown, and a toothpick placed in the cake comes out clean, about 1 hour 20 minutes. Check the cake after an hour, and cover the top loosely with a sheet of foil if it browns too quickly before it is done.
REMOVE and cool completely on a rack before serving.
Nutrition information: Per each of 16 servings: 525 calories, 7 grams protein, 73 grams carbohydrates, 5 grams fiber, 25 grams fat, 2 grams saturated fat, 47 milligrams cholesterol, 48 grams sugar, 184 milligrams sodium.