This is the pear cake that I like to make with the fresh pears that I get from my trees in late August.
Ingredients
- pears: 4 cups (peeled, cored, and chopped)
- white sugar: 2 cups
- sifted all-purpose flour: 3 cups
- salt: 1 tsp
- ½ teaspoons baking soda: 1 piece
- ground nutmeg: 1 tsp
- ground cinnamon: 1 tsp
- ground cloves: 0.5 tsp
- egg whites: 4 piece
- canola oil: 0.66667 cup
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Combine pears and sugar in a large bowl; let stand for one hour.
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Preheat the oven to 325 degrees F (165 degrees C). Spray a 10-inch Bundt pan with non-stick cooking spray.
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Slightly beat egg whites; combine with oil, chopped pecans, and pear mixture.
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Mix flour, salt, baking soda, nutmeg, cinnamon, and cloves together; stir into pear mixture. Pour batter into the prepared Bundt pan.
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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.
