Louisiana Pear Cake
Jun 16, 2013 17:23:03 GMT -5
Post by PurplePuppy on Jun 16, 2013 17:23:03 GMT -5
Louisiana Pear Cake
4 large pears, peeled & diced
1 tbs. sugar
3 eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped pecans
1 cup raspberry preserves
1/4 cup hot water
Mix diced pears with 1 tbs. sugar and let stand for 5 minutes.
In a separate bowl, beat eggs, remaining sugar, and oil at medium speed.
Combine flour, salt, and baking soda, then add to the egg mixture.
Add in vanilla and beat at low speed until mixture is well-blended.
Fold in the pears and pecans, and blend gently by hand.
Pour mixture into a greased and floured Bundt pan.
Make at 350 for approximately 1 hour, until cake tester comes out clean.
Cool for 10 minutes in pan, then remove from pan and transfer to a serving platter.
Combine raspberry preserves with hot water to form a sauce, drizzle over cake, and serve immediately.
4 large pears, peeled & diced
1 tbs. sugar
3 eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped pecans
1 cup raspberry preserves
1/4 cup hot water
Mix diced pears with 1 tbs. sugar and let stand for 5 minutes.
In a separate bowl, beat eggs, remaining sugar, and oil at medium speed.
Combine flour, salt, and baking soda, then add to the egg mixture.
Add in vanilla and beat at low speed until mixture is well-blended.
Fold in the pears and pecans, and blend gently by hand.
Pour mixture into a greased and floured Bundt pan.
Make at 350 for approximately 1 hour, until cake tester comes out clean.
Cool for 10 minutes in pan, then remove from pan and transfer to a serving platter.
Combine raspberry preserves with hot water to form a sauce, drizzle over cake, and serve immediately.