Preheat oven to
325°. Grease and flour a 10-inch Bundt pan.
Remove seeds from pears; peeling is optional. Chop
into rough
chunks and drain all liquid.
Beat oil, sugar, and eggs together until sugar is
dissolved. Sift together flour, salt, baking soda, and cinnamon. Add
wet ingredients to dry and fold in pears. Batter will be thick.
Pour into pan and bake for 1 hour and 20
minutes.
For glaze, whisk together all ingredients until
smooth.
Remove cake from oven and cool for 20 minutes
before removing from pan. Glaze while still warm and dust with powdered
sugar.
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