Pear-Lemon Cake with Raspberry Drizzle Courtesy Of: The Pacific Northwest Canned Pear Service Pear-Lemon Cake with Raspberry Drizzle 8 Servings 1 can (15 ounces) Pacific Northwest Canned Pear Slices 1/3 cup Honey 1 Egg 2 tablespoons Lemon juice, fresh 1 teaspoon Lemon peel, freshly grated 1 teaspoon Vanilla 2 cups Buttermilk baking mix 1/4 cup Butter or margarine, melted As needed Raspberry jam, seedless As needed Raspberries, fresh (for garnish) As needed Mint leaves, fresh (for garnish) Drain pears, reserving 1/2 cup liquid in large bowl; set pears aside.

Add honey, egg, lemon juice, lemon peel and vanilla to liquid in bowl. Beat until well blended.

Stir in baking mix, mixing until just combined.

Stir in butter or margarine; mix until combined.

Pour batter into greased and floured 9-inch or 8-inch square baking pan. Arrange pear slices evenly over batter in pan.

Bake at 350º F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

To serve, drizzle with warm raspberry jam. Garnish with fresh raspberries and mint leaves, if desired. Cut cake into 8 equal portions.