Pear Cake

printer-friendly version
1-1/2 cups vegetable oil
2 cups sugar
3 large eggs
3 cups flour
3/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 cups pears, chopped
1 cup powdered sugar
1/2 tsp. vanilla extract
2–3 Tbsp. water
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.

  • Add 1 cup chopped pecans to batter. Fold into batter with pears.
  • Substitute pear juice for water in glaze.

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