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.

Fresh Pear 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
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 egg whites
  • 2/3 cup canola oil
  • 1 cup chopped pecans

Instructions

    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.


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