2 or 3 fresh ripe pears, pared, cored, pureed
2 1/2 c. all purpose flour
1/4 tsp. ground cardamom seeds
2 tsp. grated lemon rind
Lemon glaze
1 tbsp. baking powder
1/2 c. salad oil
1/2 c. chopped walnuts or pecans
Extra lemon rind
1/2 c. sugar
1 tsp. salt
2 eggs, slightly beaten

Measure 1 cup pear puree. Stir together flour, sugar, baking powder, salt and cardamom. Combine pear puree with the oil, eggs and lemon rind. Stir liquid mixture into dry ingredients. Fold in nuts. Pour into a greased 8 1/2" x 4 1/2" loaf pan. Bake at 350 degrees for 50 to 55 minutes. Let cool in pan 5 minutes. Turn out onto wire rack. Spoon lemon glaze over top, sprinkle with grated lemon rind.

For Lemon Glaze: measure 1 cup powdered sugar into small bowl. Stir in 2 to 3 tablespoons lemon juice to make a thin glaze. Add a dash of salt and 1 teaspoon soft butter and beat until well combined.