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Ingredients
| pears (sliced): 4 cups (peeled, cored and chopped) |
| granulated sugar: 2 cups |
| all-purpose flour (sifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| eggs: 4 (whites) |
| canola oil - for salads, woks and light frying: 2/3 cup |
| pecans (chopped): 1 cup |
Fresh Pear Cake
Credit: AllRecipes
User rating:
"This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.