This is an adaptation of a recipe from a 1950s cake cookbook... I found it wasn't very "spicy", you might consider adding more cinnamon and nutmeg to suit your tastes. The texture of the finished cake is almost quick-bread like, making it good for breakfast, and also a little something different when you're tired of banana bread. LOL
2 tbsp canola oil
2 egg whites
3/4 cup brown sugar
3 canned pear halves, chopped finely
Juice from 1-lb can of juice-pack pears (3/4 to 1 cup)
1/2 cup raisins (optional; I used 1/4 c raisins and 1/4 c walnuts)
1 2/3 cups flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp cinnamon
In a large mixing bowl, combine the oil, egg whites, brown sugar, and pears. Add the pear juice. Beat with a mixer at medium speed for 1 minute.
Add the remaining ingredients, stir to combine. Mix at low speed for 1 minute.
Pour the batter into an 8" square pan that's been sprayed with cooking spray. Bake at 350 degrees for 35 to 40 minutes, until a cake tester inserted in the center comes out clean.
Dust with powdered sugar once cooled, if desired. Cut into 9 squares and enjoy!