Ingredients
3 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon ground allspice
1/4
teaspoon salt
1 1/4
cups butter, softened
1 3/4
cups granulated sugar
5
eggs
1 1/4
cups milk
1
cup shredded peeled pears
1
cup finely chopped walnuts, toasted
1 1/2
teaspoons grated lemon peel
1 1/2
cups powdered sugar
3
tablespoons fresh lemon juice
Preparation
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.
