The pears that came with Bountiful Baskets this week were very ripe and almost mushy. So, I knew they would be best used in baking instead of eating them. And honestly, my household doesn’t really eat fresh pears, so baking was probably going to be what I did with them anyway. So, I found a recipe for Pear Cake, and with a couple of modifications, I got started.
What you need:
- 4 cups peeled, cored and chopped pears
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 2 eggs, beaten
- 2/3 cup vegetable oil
- 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
How to make it:
In a medium bowl, combine the pears and the sugar and let stand for one hour. After one hour, it will look like this:
Preheat your oven to 325 F. Spray a 10 inch bundt pan or 2 9 in round pans with non-stick cooking spray Stir the eggs and oil into the pear mixture. In a separate bowl, combine the flour, salt, baking soda, nutmeg, cinnamon and cloves. Slowly add to the pear mixture. Stir well. Pour batter into prepared pan(s).
Bake at 325 F for 50-60 minutes if using a bundt pan, 30-35 minutes if using 2 9 in round pans, or until a knife inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes before removing from pan.
I have to say, I was very pleased with the results. I was worried how it would be with larger pieces of pear, but the cake is so moist and the pear is so soft, I didn’t even notice the pear pieces, and neither did my kids or my friend’s kids that the second cake went to. I do think a little bit of the pear taste gets lost with the spices, but it’s still really good.