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Fresh Pear Cake

in Guest Recipe Book

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Servings: 12-16
Linda (my neighbor that submitted this wonderful recipe), said that using a mixture of different kinds of pears works well in this recipe, because the blending of several varieties of pear types will enhance the cake's texture and flavor. She suggests using bosc, anjou, comice and red bartletts, if possible.

Linda serves this cake usually during the holiday season, as pears are at their best during the autumn and winter.

3 eggs
1 1/4 cups light vegetable oil
2 cups granulated sugar
3 cups all-purpose flour
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla extract
3 to 4 cups pears, cored and peeled and thinly sliced

Preheat oven to 350 degrees F (180 C). Grease a 10-inch bundt or tube style pan.

In a large mixing bowl, combine eggs, oil and sugar; beat well.

In a medium size bowl, combine the flour, salt, cinnamon, and baking soda. Mix well.

Add flour mixture to egg mixture, 1 cup at a time, mixing well after each addition. Add the vanilla, and beat well. Batter will be thicker than most cake batters.

Add the thinly sliced pears to the batter. Mix well (this will loosen the batter some).

Pour batter in prepared pan.

Bake in preheated oven for 1 hour, and test for doneness with a toothpick inserted into the center of cake. Bake until toothpick comes out clean.

Remove from oven, and transfer to cooling rack. Remove cake from pan and cool completely on rack.

When cool, frost with glaze.


1 1/4 cups powdered sugar
2 to 4 tbsp. milk

Combine the powdered sugar with 2 to 4 tbsp. milk. The mixture should be thin. Pour glaze over the cooled cake and allow it to drip down the sides.


Source: Linda Ritter
Submitted By: Linda Ritter
Date: December 17, 2003


Reviewer: linda
no not very nice at all


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