Adding juicy canned pears to a dessert
takes mere seconds--since they are always ripe and ready to eat--and
they add a sweet flavor too hard to pass up.
Pear Bundt
Cake
- 3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 (29-ounce) can Pacific Northwest canned pear halves
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans, lightly toasted
3/4 cup powdered sugar
Baker's Joy No-Stick Baking Spray
- Spray bundt pan with Baker's
Joy; coat evenly.
- Preheat oven to 350°F
(175°C).
- Sift flour with salt and
baking powder. Set aside.
- Drain pears, reserving
1/4 cup liquid.
- Place pears in blender
or food processor and process until pureed. Transfer to bowl
of electric mixer. Add sugars, oil, eggs and vanilla and beat
until well blended and thick. Gradually beat in dry ingredients.
Fold in nuts.
- Pour batter into prepared
pan and bake 1 hour and 15 minutes or until edges of cake pull
away from pan and cake springs back when pressed with finger.
Cool 10 minutes in pan
then turn out of pan and cool completely on wirerack.
- Meanwhile, combine powdered
sugar and reserved pear liquid, stirring until smooth. Drizzle
over cooled cake
Makes 12 servings.
Nutritional information
per serving: Calories: 515, Total Fat: 27 g, Cholesterol: 53
mg; Carbohydrate: 66 g, Protein: 7 g, Dietary Fiber: 3 g, Sodium:
199 mg
Recipe provided courtesy of www.eatcannedpears.com, through ECES, Inc.,
Electronic Color Editorial Services.
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