A sweet coating is applied to stemmed maraschino cherries before they are dipped in chocolate. It’s advisable to wait a week or two before consuming these candy.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 16 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups peeled and diced pears
- 1 cup chopped walnuts
- ½ cup butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 tablespoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners’ sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 279 mg |
| Sugars | 37 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I was out of AP flour so I used SR and omitted the baking soda and salt. Turned out perfect!
Super yummy. It didn’t even need the frosting, which I guess just makes it pear cake for me. lol Also, I could not remove it from the pan in one piece, so I’m not sure why that was.
The cake turned out beautifully. I reduced the butter in the glaze to 5T after seeing similar recipes online using less butter. It did break or curdle at first but I kept whisking it and adding a few drops of water until it smoothed Out and became glossy. The glaze is very tasty.
This is my “go to” pear cake recipe. Cannot count the number of times I have made it. I have used my “canned” pears and also fresh pears and the result is the same. Reduce oil to 3/4 cup and sugar to scant 1 1/2 cups. Add vanilla when I remember. Keeps moist for days. Bake in my stoneware bundt pan. I make half of the icing and it is plenty.
I had an abundance of apples and decided to substitute them for the pears. It was delicious and everyone loved it!
I made this as written and put it in a Bundt pan. However I did cheat and use a canned cream cheese frosting. My husband and I both thought it was very good. Hubby said it reminded him of carrot cake.
Delicious, moist, and a crowd pleaser. I substituted almonds for walnuts as I’m not a fan of walnuts, but otherwise followed the directions exactly. That is, until it came to the frosting, only because I forgot to add in the vanilla. But the rich browned butter taste was still really yummy without it. If your frosting is congealing when you add in the water, try using a whisk and just keep whisking until it blends. I was worried at first, but just kept going and it turned out perfectly. I added some chopped almonds on top just for some visual appeal, but overall I’m happy with this and will absolutely make it again.
This recipe is so yummy and moist. Made the recipe as written. Definitely will make this a “keeper”.
DELICIOUS! Cakes with fresh fruit are yum and my co-workers loved this! The brown butter frosting glaze takes it to 5 stars. I don’t love nuts so might omit next time but will make again. Perfect for company.
I made this exactly as described and it was excellent. Super moist and the flavor was out of this world—the icing was a little sweet, but the perfect complement.
I was hesitant to give this recipe 5 stars only because I (and it appears others) had trouble with the frosting curdling up. The frosting tasted great, but seemed to turn into maple fudge and was hard to spread. No amount of water by the tablespoonfuls was going to bring it back to a pourable glaze. I must have done something wrong, because I do see photos of many who had no trouble getting a beautiful glaze. Maybe I needed to let the brown butter cool slightly first? I don’t know. If anyone has any tips about it, I’d appreciate it. The cake was lovely and moist and a great way to use up some pears from my tree. Will definitely try to perfect this one next time around. Probably will cut the sugar in the cake to 1 cup since the frosting is super sweet.
So I have celiac and had to adapt this to be gluten free. I did 2 cups of brown rice flour, a tablespoon of arrow root starch and a tablespoon of chia seeds. I just greased my pan with coconut oil and the whole cake turned out of the pan beautifully! I think my husband ate half of the cake within the first 30 minutes of my icing it (not seen in the picture). Overall this was a great cake!
Sooo good!
The cake tastes excellent but looked terrible. Even after oil and flour on the bunt pan, the whole top stuck. Might have been my Harry and David pears were too juicy! Then the frosting never got smooth and congealed. It looked like paste on top of my cake. I will try again and see if I can get it right the second time. Worth mastering!
The family , even the in laws love this ! So easy yet so different
Frosting texture wasn’t good but it tasted good.
One of the most delicious cakes I’ve made
I made this last night and tried it tonight after wrapping it plastic wrap overnight. It will be hard not to gobble it up before bringing the rest to work. Ok, ok, so I’m one of the stinkers who changed things up and not because I’m a great baker but because I don’t have a fancy pan :-). I split the mix between two loaf pans which gave me two squat loaves. I also used half white and half brown sugar because I love brown sugar. Honestly, I am super happy with how these turned out. So delicious! (I think I baked them for a total of 45-50 minutes. Started at 35 and kept checking them every five minutes after.) I will be making these again. Great way to use up those pears we intended to eat as healthy snacks but never got around to them. 🙂
very good. very moist. I did make just 1/2 the browned butter frosting recipe, and it was plenty for a bundt cake. I used pecans instead of walnuts. waited over 24hrs to serve this, based on the advice of others. nice flavor of the spices, I do add a tad more to taste based out of preference. I used red pears. I don’t know what type would be the best to get a pear flavor. Mine tasted more like a very nice moist zucchini bread flavor. very good, and would like to try making this again using a different type of pear than the red pear. perhaps there would be more pear flavor.
Really good! Will definitely make again!
Wonderful cake, I used the fresh pears from our little pear tree we planted last year, so moist great flavor, we waited 24hrs before cutting into it, but I don’t think it’s going to last very long in order to see if taste better after more days have past!