Pear and Almond Chocolate Spice Cake

Pear & Almond Chocolate Spice Cake
1 cup boiling water
1/2 cup cocoa powder
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cardamom
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
2-3 pears, diced
1/2 cup chopped almonds

Preheat oven to 350 degrees F (180 degrees C). Grease bundt pan heavily to prevent sticking.

In a small bowl, whisk together boiling water and cocoa powder until cocoa is dissolved. In another bowl, whisk together flour, baking powder, cardamom, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, beat brown sugar, granulated sugar, and oil together. Add the eggs one at a time and continue beating until smooth. Beat in vanilla extract. Alternatively add the flour and cocoa mixtures, mixing well between additions. Using a spatula, fold in the diced pears and chopped almonds.

Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes before transferring to a cooling rack to cool completely.

Pear Cider Glaze
1 cup pear cider
3 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon (or cardamom, if preferred)

In a small saucepan, bring pear cider, brown sugar, butter, and cinnamon to a boil and continue boiling for 5 minutes. Remove from heat and allow to cool for a few minutes. Place cake on cooling rack over a rimmed baking sheet andslowly pour over cake to absorb. The glaze that does not absorb initially can be poured over cake once more to coat