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| 16 | ounces | pears | canned, halved, drained |
| 2 | tablespoons | butter | |
| 2 | tablespoons | vegetable oil | |
| 3 1/2 | cups | cake flour | sifted |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1 3/4 | cups | sugar | |
| 1 | cup | buttermilk | |
| 1 | tablespoon | vanilla extract | |
| 1 | tablespoon | lemon zest | grated |
| 2 | large | eggs | separated |
| 2 | each | egg whites |
In a food processor or blender, puree pears.
Transfer to a medium-sized saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1 cup, 10 to 15 minutes.
(Adjust heat as necessary to maintain a gentle simmer).
Transfer to a large bowl and let cool completely.
Preheat oven to 350 degrees F.
Lightly oil a 10-inch tube pan or coat with nonstick cooking spray.
Dust with flour, shaking out excess.
In a small saucepan, melt butter over medium heat.
Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds.
Pour into a small bowl, stir in oil and set aside.
Sift cake flour, salt, baking powder and baking soda into a medium-sized bowl and set aside.
Add 1 1/2 cups of the suger, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth.
In a clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form.
While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form.
With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry ingredients and two additions of the beaten whites.
Turn the batter into the prepared pan.
Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Let cool in pan for 5 minutes, then turn out onto a rack to cool, right side up.
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General:Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). ...
This is a great tasty easy recipe.I pressed and stored tofu 2 days early(no problem)Also I am not vegan & didnt have arrowroot.I added an egg to bind tofu.I recommend it.I added 1/4 teasp.Tumeric & 2 Tblsp.Nutrional yeast and some Thyme as I didnt have Veggie base,gave it a nice golden color and subtle flavor.I dont like adding Sage as it is in stuffing and can be too much.But make extra stuffing,my only complaint there wasnt enough.