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.
