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Fresh Pear Cake
Description:
A wonderful desert or breakfast cake using the fall bounty of pears, will freeze well, I have cut the cake in half, frozen it and used it for small breakfasts, a slice at a time. Ingredients: 4 C fresh bartlett pears, peeled, cored & chopped 3 C all-purpose flour 1/2 tsp nutmeg 2 C sugar 1 C chopped pecans 1 tsp cinnamon 2 tsp baking soda 2 eggs 1 C oil 1 tsp vanilla extract Confectioner's sugar Directions: Spray a bundt pan with a non-stick cooking spray, preheat oven to 350 degrees, In a large bowl combine the pears, sugar and pecans Let stand for 1 hour, stirring occasionally while you work on the balance. In a separate bowl combine the flour, cinnamon, nutmeg and baking soda. Stir into the pear mixture when the hour is up. In a small bowl combine the eggs, oil and vanilla with a wire whisk, Stir into the pear mixture. Pour the batter into the prepared pan. After baking for 50 to 60 minutes, cool on a wire rack. Invert onto a plate and dust with confectioners' sugar  Recipe Summary: Yield: 10 to 12 servings Prep Time: 1 hr. 15 minutes Cook Time: 50 to 60 minutes Comments: Other recipes by Sans-Souci Euro Inn: Cranberry Poached Apples Baked Bananas | |
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