Ginger-Pear Cake

• 23 cup sugar granulated
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 3 each egg whites
• 1 cup flour, all-purpose
• 1/4 cup whole wheat flour
• 2 tablespoons crystallized ginger (candied)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon nutmeg ground
• 2 1/2 cups pears unpeeled, shredded
• 8 ounces yogurt, low-fat

1. Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating.
2. In a mixing bowl combine the sugars, oil, and egg whites.
3. Stir mixture until well blended.
4. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg.
5. Stir mixture just until moistened.
6. Stir in shredded pears.
7. Pour batter into the prepared pan.
8. Bake in a 350F (180C) F oven for 50 to 55 minutes.
9. Cool completely.
10. For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger.
11. Cover and chill several hours before serving.
12. To serve, dollop each serving wtih the ginger-yogurt topping.
13. Sprinkle with nutmeg, if desired.

sugar, brown sugar, vegetable oil, egg whites, flour, whole wheat flour, ginger, baking soda, nutmeg ground, yogurt

Taken from recipeland.com/recipe/v/ginger-pear-cake-45379 (may not work)