FRESH PEAR CAKE

I am always on the lookout for pear recipes, especially this year since the apple trees didn’t produce.

Enter…..delicious cake.  I’m mean really delicious cake.

I omitted the nutmeg and cloves called for in most recipes since I didn’t have any on hand.  You are welcome to add a little to taste.

CAKE INGREDIENTS

  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup chopped pecans or walnuts

ICING INGREDIENTS

  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners’ sugar
  • 2 tablespoons milk

DIRECTIONS

In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly.

Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well.

Stir in pears 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 and milk; beat until smooth. Drizzle over warm cake. Cool completely.

Yield: 14-16 servings.

 

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