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
- 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
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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