Fresh Pear Cake

Name: Fresh Pear Cake
Yield: 12
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

👥 12 servings

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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🔗 Recipe adapted from AllRecipes

#Cake #Dessert

📊 At a Glance

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 455

% Daily Value*

Total Fat 19.5g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 371mg 16%

Total Carbohydrate 67.3g 24%

Dietary Fiber 3.6g 13%

Total Sugars 39.3g

Protein 5.5g 11%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.