Pear Snacking Cake

I've been making this cake for years.  

It's moist and flavourful and perfect to pack for lunch or serve with afternoon coffee.

• 1/2 cup unsalted butter softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• canned pears;  drain and chop each pear into 6 -9 pieces  to make approximately 2 cups (reserve 1/4 cup pear juice)
• 1 tablespoon grated orange zest
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• reserved 1/4 cup pear juice
• 1/2 cup chopped pecans

1. Grease the bottom of a 9 inch square pan.
2. Cream butter and sugar until light coloured and well blended.
3. Add eggs beating well after each one.
4. Add vanilla, canned pears and orange rind, beating well.  The beaters will chop up the pears even more and the mixture will look somewhat curdled.
5. Add dry ingredients and pear syrup and mix at low speed just until well blended.
6. Fold in nuts.
7. Spread batter in prepared pan.
8. Bake at 350ºF for 25-35 minutes.  To test doneness, insert toothpick in centre of cake.  If it comes out dry, cake is done.
9. Frost with Browned butter icing:

Browned Butter Icing:

NOTE: This frosting sets in a very short time so work quickly when making it.

In a medium pot, melt 1/4 cup butter over medium heat, watching closely.

When it begins to turn a golden brown, remove from heat and add 2 cups icing sugar.

Working quickly, beat icing sugar with a spoon, adding  1 teaspoon vanilla and 2 or 3 tablespoons cream to make it of spreading consistency.

Stir in  and spread over cake.

After the frosting has set but is still a bit warm I use the flat tines of a fork to press a pattern in the top of the cake.