Fresh Pear Cake

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.


Recipes · Desserts · Cakes · Spice Cake Recipes


Servings: 12
Yield: 1 to 10 - inch bundt cake

Ingredients

Ingredients List

  • 4 cups peeled, cored and chopped pears

  • 2 cups white sugar

  • 3 cups sifted all-purpose flour

  • 1 teaspoon salt

  • 1 ½ teaspoons baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 4 egg whites

  • ⅔ cup canola oil

  • 1 cup chopped pecans


Directions

  1. Combine the pears and the sugar and let stand for one hour.

  2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.

  3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.

  4. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.

  5. 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.


Nutrition Facts (per serving)

Nutrition Facts
455 Calories
20g Fat
67g Carbs
6g Protein


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