This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It’s also lower in fat and cholesterol than most regular cakes.
Original recipe makes 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 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Directions
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Nutrition
Calories: 455 kcal
Carbohydrates: 67.3 g
Cholesterol: 0 mg
Fat: 19.5 g
Fiber: 3.6 g
Protein: 5.5 g
Sodium: 371 mg
