Pears. The runner up.

I wanted to bake today, obviously, so I set out to my favorite quality, convenient, and moderately-priced market named, Russo's. I recently baked with some apples and I wasn't in the mood for citrus or bananas, so pears it was. I also went to the store right from school without any kind of  game-plan besides "letting the food inspire me," haha. Well, it worked.

Here's just one little side-length of the fruit they have there. I picked 5 of the pears to the left called Bosc Pears, which have a brown and grainy skin, but their flesh is soft, sweet, and juicy.
Around the corner was the WALL of various nuts. I went with the plain and simple sliced almonds.
I also took some cool shots of the dried home-made pasta the nice lady was delicately displaying.
Well, I don't know if she was that nice... she wouldn't stop moving while I took pictures. Here's the best one...
Here is what I left with.
All brown items! The bulgur wheat isn't for my recipe, neither the kiwis...I just couldn't pass them up.
Top right is a package of Sultanas or "golden raisins."
I had to eat a kiwi before getting to my baking.
I leave the skin on adds a sort of crunchy texture to the fruit and it doesn't taste bad at all!
Okay, time to bake.
Since I had the following three key ingredients (pears, almonds, golden raisins), I thought I'd make a simple butter cake to go underneath. I'll call it... "Pear Cake!!"

Pear Cake Recipe

1 lb of pears, removed seeds and sliced
1 cup (2 sticks) softened butter
1 cup granulated sugar
1 1/2 cups flour
1/3 cup golden raisins
1 Tbsp granulated sugar (for sprinkling)
1/3 cup sliced almonds

2 Tbsp melted butter
2 Tbsp brown sugar
1 1/2 Tbsp dark rum

1. Preheat oven to 350 degrees and grease an 8-inch round spring form pan.
2. Measure 1/3 cup golden raisins in your measuring cup, leave them in while pouring dark rum up to the top. Let them soak.
3. Mix the flour and baking powder with a whisk and set aside.
4. Beat sugar and butter together.
5. Add eggs one at a time and beat until smooth.
6. Fold flour mixture into butter and sugar mixture with a spatula until combined.
7. Pour batter into spring form pan and spread evenly.
8. Spread the sliced pears on top of the batter and sprinkle with 1 Tbsp of granulated sugar.
9. Add golden raisins and sliced almonds.
10. Mix remaining butter, brown sugar, and rum into a glaze and pour over the top.
11. Bake in 350 degree oven for 35-40 minutes or until center comes out dry on your cake tester.

Here's what you need.
Actually, there's 2 missing ingredients. Can you spot 'em?
Rum and brown sugar! Oops.

First, drown the golden raisins!
I think I've said this before, but instead of using the awkward "flour sifter" just whisk your dry ingredients to get out the lumps. So much easier.
Beat the butter and sugar. Add the eggs one at a time.
Fold in the flour.
Spread in the greased-pan.
Onto the pears.
Take out the seeds.
Arrange them nicely.
Add everything else.
Out of the oven!