Compliments to you, Gail! Sounds like you nailed the recipe, and I couldn’t be happier.

Enjoy a slice for me, please 🙂

Canned fruit always gives me pause, Lee. Is it possible? Yes, of course! But ideally the canned pears will be firm and not mushy. It really depends on that. If they come out of the can a bit mushy, the result will be even mushier after baking.

Either way, be sure to let them rest on cloth/paper towel for at least 30min to drain all the excess liquid from them. And enjoy!

I’ve also heard this Lee, but haven’t gotten around to trying it. I often toast spices and roast nuts, which is the same basic premise here – and yes, it does add flavor for sure. I say go for it if you’re willing to try!

Diced pear is a good way to ensure the distribution of the fruit throughout the cake, Jojo, absolutely! Glad you enjoyed it. My husband also wonders why we don’t add much vanilla to cake recipes, but it’s just the way tradition dictates. But you’re absolutely right, it delivers a wonderful aroma ot the cake.

Hello, Sue. This recipe fits perfectly into a 8”x 8” (20,32cm x 20,32cm) baking dish. Hope this helps and that you enjoy the gratin!