Fresh Pear Cake

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.

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

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

Other recipes by Sans-Souci Euro Inn:
Cranberry Poached Apples
Baked Bananas

Recipe Provided By:
Sans-Souci Euro Inn
New Buffalo, MI

New Buffalo Bed and Breakfast Inns