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 COMMENT:
This recipe uses the jarred pears from the Spiced Pear recipe done
on WAFB on August 21, 2003. This soft, moist cake uses the wonderfully
spiced fruit and syrup you have already created. When you need a
great treat for a party or to bring to the game, pull down a couple
of jars of spiced pears and whip up this simple, tasty cake.
INGREDIENTS:
- 4 cups Spiced
Pears for Canning
- 1-1/2 cups white sugar
- 4 egg whites
- 2/3 cup vegetable oil
- 1 cup chopped pecans
- 3 cups sifted flour
- 1 tsp salt
- 1-1/2 tsps baking soda
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 cups powdered sugar
- 1/4 cup reserved spiced pears syrup
METHOD:
Drain jars of pears, reserve syrup and dice the fruit. Preheat oven
to 325°F. In a large mixing bowl, combine pears and sugar and
let stand for 20-30 minutes. Coat a 10-inch Bundt pan with non-stick
cooking spray. In a large mixing bowl, beat egg whites with a hand
mixer until white and frothy, but do not allow peaks to form. Fold
oil, pecans and pear mixture into egg whites. In a separate large
mixing bowl, stir together the flour, salt, baking soda, nutmeg,
cinnamon and cloves. Stir in the pear mixture slowly until flour
is completely moistened. Do not over-work batter. Pour batter into
the prepared Bundt pan and bake for 1 hour and 10 minutes. Remove
from oven and let cool on a wire rack for 10 minutes before removing
from pan. In a small mixing bowl, whisk together powdered sugar
and pear syrup until smooth. Pour glaze over cooled cake before
cutting.
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