Pear Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 Pears, fresh 3 large Eggs2 cup Granulated Sugar 2/3 cup Canola Oil 1 c chopped pecans or walnuts *opt (not calculated) 3 cup Flour, white 1 tsp Salt1.5 tsp Baking Soda 2 tsp Cinnamon, ground 1/4-1/2 tsp each nutmeg and cardamom, to taste1 tsp Vanilla Extract Glaze:1/2 tsp vanilla1/4 cup Icing Sugar 1 Tbsp Milk, 2%
In a large bowl, beat eggs on medium speed. Gradually add oil and sugar; beat thoroughly.
Sift the flour, cinnamon, salt and baking soda; add to egg mixture and mix well with a spoon or spatula.
Stir in pears, nuts (if using), and vanilla. (The batter will be stiff.)
Spoon into a greased and floured bundt pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan 10 minutes before inverting onto a serving plate.
In a small bowl, combine the confectioners’ sugar, vanilla, and milk; stir briskly until smooth. Adjust ingredients as needed to get a very slightly runny consistency. Drizzle over warm cake.
Serving Size: makes 16 slices
Sift the flour, cinnamon, salt and baking soda; add to egg mixture and mix well with a spoon or spatula.
Stir in pears, nuts (if using), and vanilla. (The batter will be stiff.)
Spoon into a greased and floured bundt pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan 10 minutes before inverting onto a serving plate.
In a small bowl, combine the confectioners’ sugar, vanilla, and milk; stir briskly until smooth. Adjust ingredients as needed to get a very slightly runny consistency. Drizzle over warm cake.
Serving Size: makes 16 slices
Nutritional Info Amount Per Serving
- Calories: 298.3
- Total Fat: 10.2 g
- Cholesterol: 35.0 mg
- Sodium: 279.4 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.4 g
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