Pear-Anise Cake

• 3 cups peeled, cored and diced bosc pears
• 3 tablespoons Pernod liqueur
• 1 1/4 cups light brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 1/2 teaspoons cinnamon
• 3/4 teaspoons anise seed, crushed (with a mortar and pestle)
• 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cups butter, room temperature
• 1 teaspoon vanilla extract
• 2 eggs, room temperature

1. Preheat oven to 375? F.
2. Place diced pears in a bowl and add Pernod along with 2 tablespoons of the sugar. Stir to combine and let stand to macerate for 15 minutes.
3. In another bowl, sift together flour with salt, spices, baking soda and baking powder.
4. In a stand mixer, cream together remaining sugar and butter. With mixer on medium-low, add vanilla and then the eggs one at a time. Turn mixer down to low, and add in the dry ingredients, stopping to scrape down the sides. Mix until almost combined. Add in the pears with any liquid that's accumulated and mix until thoroughly combined.
5. Pour batter into a greased loaf pan, and bake for 45 minutes or until a toothpick inserted into the center comes out clean.

bosc pears, pernod liqueur, ubc, allpurpose, salt, cinnamon, anise, baking soda, baking powder, butter, vanilla, eggs

Taken from food52.com/recipes/7855-pear-anise-cake (may not work)