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.

Recipe Summary

Servings:
12
Yield:
1 -10 inch bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pears and the sugar and let stand for one hour.

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  • 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 Facts

455 calories; protein 5.5g; carbohydrates 67.3g; fat 19.5g; sodium 371mg. Full Nutrition
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Reviews (322)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2003
I made this cake 3 times in one week I didn't have any nutmeg so I decided to try adding a tsp. of ginger it was real good everyone loved it. Yesterday I made the pear cake again but this time using nutmeg it was good but everyone liked the first ones better (made with the ginger). The nutmeg gives it a more spicy taste with the cloves & cinnamon it's already "spicy" and the ginger compliments instead of overpowering. I will use only ginger when I make this cake and I will be making these often too.:) It's a wonderful moist cake. I baked it for 60 minutes. Perfect! This is a great recipe. Read More
(295)

Most helpful critical review

Rating: 3 stars
11/21/2010
This cake had great pear flavor and is quite filing. This is a good cake to eat fresh - it doesn't hold up long. After a couple of days the spices became overpowering and it became spice cake with no pear flavor. Read More
(14)
381 Ratings
  • 5 star values: 263
  • 4 star values: 87
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
09/28/2003
I made this cake 3 times in one week I didn't have any nutmeg so I decided to try adding a tsp. of ginger it was real good everyone loved it. Yesterday I made the pear cake again but this time using nutmeg it was good but everyone liked the first ones better (made with the ginger). The nutmeg gives it a more spicy taste with the cloves & cinnamon it's already "spicy" and the ginger compliments instead of overpowering. I will use only ginger when I make this cake and I will be making these often too.:) It's a wonderful moist cake. I baked it for 60 minutes. Perfect! This is a great recipe. Read More
(295)
Rating: 4 stars
10/23/2005
My husband and I really enjoyed this cake. I did halve the nutmeg and cloves because a lot of the reviewers recommended it and I was afraid I'd get a Spice Cake with some pears when what I wanted was a Pear Cake with some spices. I was pleased with the balance. Also I think the 2 cups of sugar was fine not too sweet and I used 2 eggs instead of 4 egg whites(I hate trying to figure our what to do with 4 egg yolks!). One thing I want to caution other bakers about is that I feel my oven heats to a reliable temperature and at 60 minutes I felt like this cake was perhaps 5 minutes overdone. Next time I will start checking it at 50 minutes even though some reviewers said that the hour and 10 minutes was not enough! Read More
(175)
Rating: 5 stars
03/21/2007
This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil. I also added a half cup less sugar, and used ripe pears. I did'nt leave the pears in the sugar for an hour, only for the time it took me to get all ingredients together and then when asked for, put them in and I added walnuts instead of pecans. It took only an hour to bake!..perfecto!..it tasted really good! Read More
(144)
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Rating: 5 stars
01/03/2004
My family enjoyed this cake. After I sprayed my pan I coated it with a cinnamon/sugar mixture. I substituted ginger for the cloves and drizzled a powdered sugar milk & vanilla glaze over the top. This cake would also be good with apples. I'll definitely make this again. Read More
(98)
Rating: 5 stars
11/05/2006
What better way to use pears? I found the spices in this recipe to be perfect. Very flavorful and I would not change the amounts. This cake was very moist and the fact that it's "healthy" (well compared to most cakes!) is a bonus. I wouldn't change one thing about this recipe. Read More
(61)
Rating: 5 stars
01/25/2004
Tastes like a real home cooked country style cake. I used five pears I diced 2 1/2 and grated 2 1/2. I also used butter in place of the oil. The cake was moist and flavourful - yummy!!! Read More
(55)
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Rating: 5 stars
04/17/2006
This cake was wonderful. I used ginger instead of nutmeg and cut the spices in half. I also used cake flour. While the pears sat for an hour with the sugar they were joined by 1 T. Myers's Dark Rum and 1 t. vanilla. People loved the cake and asked for the recipe. Thanks so much for a delicious, beautiful cake. Read More
(51)
Rating: 5 stars
12/28/2010
Excellent! I made the cake exactly as listed and the results were delicious. Moist spicy nice pear fruit cooked throughout. I will make this one again. Read More
(46)
Rating: 5 stars
01/03/2004
Excellent! This is a great recipe to use for the pears that had spots cut out of them since you will chop them anyway. I took eight cups of pear slices then used a pastry blender to chop them up into smaller pieces reducing the volume to four cups. I also added the spices to the pear mixture to allow the flavours to soak into the fruit while sitting. Finally I used cake flour instead of all-purpose flour for a slightly more tender and finer-grained cake. This is a keeper! Read More
(41)
Rating: 3 stars
11/21/2010
This cake had great pear flavor and is quite filing. This is a good cake to eat fresh - it doesn't hold up long. After a couple of days the spices became overpowering and it became spice cake with no pear flavor. Read More
(14)
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