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.

Advertisement

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.

    Advertisement
  • 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; 19.5 g total fat; 0 mg cholesterol; 371 mg sodium. 67.3 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (309)

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
(12)
369 Ratings
  • 5 star values: 254
  • 4 star values: 86
  • 3 star values: 20
  • 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: 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)
Advertisement
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
(140)
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)
Advertisement
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)
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
(47)
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
(12)