This sweet potato salad from the fall harvest is delectable and lovely. Add more celery slices and entire pecans as a topping garnish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- 4 cups peeled, cored and chopped pears
- 2 cups white sugar
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 egg whites
- ⅔ cup canola oil
- 1 cup chopped pecans
Instructions
- Combine pears and sugar in a large bowl; let stand for one hour.
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 10-inch Bundt pan with non-stick cooking spray.
- Slightly beat egg whites; combine with oil, chopped pecans, and pear mixture.
- Mix flour, salt, baking soda, nutmeg, cinnamon, and cloves together; stir into pear mixture. Pour batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a wire rack for 10 minutes before removing from the pan. Invert carefully onto a serving plate or rack and let cool completely.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 354 mg |
| Sugars | 39 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Quite possibly the best cake I have ever tasted. I didn’t have any cloves so I doubled the cinnamon. The batter was incredibly thick, similar to thick, lumpy mashed potatoes. I baked this in a bundt pan as suggested in the recipe, but next time I’m going to try it in a cast iron dutch oven.
I made this cake with pears picked from my parents backyard, it was easy and tastes Delicious!
Made this today with pears from our neighbors tree. Tweaked recipe a little bit going by some of the comments. Used 2 eggs instead of egg whites, 1 and 1/2 cups of sugar, omitted cloves entirely, added fresh grated ginger, and substituted oil with sugarless pear sauce I had made. We haven’t cut into it yet, will get back with how it taste. Oh my goodness, such a moist cake, hardly any crumb! The flavor was very good, more like a spice cake with pear chunks. I was a little disappointed my pear sauce didn’t make it have a more pear taste, but still a delicious cake!
This cake is so good! I feel like the leaves should be falling off the trees, it reminds me of Fall! My first year with pears on my tree. However, I do feel like the spices are overpowering the pear taste! I did use 2 eggs and not whites.
Great way to use up pears if you get a box of them for Christmas! Lovely moist cake (I used 2 whole eggs instead of 4 egg whites) and it was delicious!
Great recipe to use up pears that I have modified a bit after making it at least 30 times. I use 2 eggs instead of egg whites. Triple the spices. Add a tablespoon of vanilla. This has taken it to a 5 star recipe for me. My kids and co-workers love this one!
This cake was absolutely delicious. We have a pear tree and I wanted to use up my pears…I will definitely make this cake every year. Frosted the cake with just a glaze. Yummy!
This is an excellent cake recipe! The only modifications I make are adding a little less sugar (when the pears are ripe they are plenty sweet enough) and a lot more nuts! Great cake for fall!
First time I made a cake with pears and this recipe looked good as did the comments. The only thing I changed was I used about 2 tsp. Penzey’s Pie Spice instead of separate spices listed as I find it is a good blend of cloves, cinnamon, star anise, ginger and vanilla. I also added the pie spice with the sugar as one comment mentioned so it blended. WIll definitely make this again!
Delicious cake! I replaced a third of the oil with butter as I like buttery taste. Also used ginger instead of nutmeg and cream cheese instead of eggs. It took a bit longer to bake and cool to be ready due to a lot of moisture, and a turned out to be a bit dense like a loaf, but yummy!
This was great! A fantastic way to use up pears that were just starting to go brown. I made it in two loaf pans so I could share it. It just kept getting more moist each day, and lasted several days very well.
Scrap the nutmeg and substitute ginger in the same amount. Also, the pears make the dough VERY wet, so you may need to extend the cook time if you’re even a smidge over the 3 cups of pears they recommend. Might not be a bad idea to soak up some of the pear juice with paper towels before mixing with the sugar actually. But the flavor and texture is fabulous. Walnuts worked nicely in place of pecans.
So delicious! Personally I found it a bit too sweet, and next time will omit some sugar. I cut my pear pieces to approximately half inch chunks, and next time I will make them smaller. Also note that the batter is VERY thick, and you can’t quite “pour” it as mentioned in the recipe. Don’t worry- it still bakes wonderfully!
Delicious, moist, cooks beautifully, a total winner!
I used apple sauce and Greek yogurt instead of oil. 2 eggs. Walnuts instead of pecans. 4 big pears. Added ginger to the spices. Half whole wheat and half AP flour. Cut back sugar to 1.5 cups (raw sugar). Added spices and black rum to the pear mixture for about 30 mins. Had enough for 6 big muffins and a very small loaf. Only baked for 40 mins or so. Made confectioner sugar, milk, vanilla and black rum drizzle. Delicious but will add more spices next time. Great holiday treat!
This is incredible! I halved the recipe and grated a couple tablespoons fresh ginger into the sugar/pear mixture. I chopped the pears up pretty tiny and probably used a bit more than the recipe said just because that’s what I had- the recipe was pretty forgiving tho and the bread turned out delicious and moist with an incredible ginger pear flavor. I also used one whole egg instead of two egg whites and that seemed to work just fine. Definitely something I’ll be making again! I might use 2/3 cup sugar instead of the full cup next time but I generally prefer things a little less sweet.
this cake was amazing. the only thing I did differently was use ginger instead of nutmeg (grabbed it first). yum!
This is an overall okay cake. It is a bit too sweet though that is easily adjustable. This cake is nice and moist. and I had to shave off the edges for they were doughy.
I made these and I used suggestions from reviews on halving the spices except the cinnamon as well as I used two whole eggs instead of four whites. It came out delicious! I will definitely make again! I also used mini Bundt cake pans to make individual cakes.
Perfect every time!
I have been making this cake for about a year now and it’s a family favorite. I have made it with pears but I also like to use this recipe when I have old apples. Great for breakfast