Pear Cake With Caramel Drizzle Recipe
Ingredients
| Eggs | 3 , beaten | |
| Sugar | 1 3⁄4 Cup (28 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| Peeled chopped pears | 3 Cup (48 tbs) | |
| Chopped pecans | 1 Cup (16 tbs) | |
| Caramel drizzle | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5953 Calories from Fat 2813
% Daily Value*
Total Fat 323 g496.2%
Saturated Fat 41.2 g205.9%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 2394.5 mg99.8%
Total Carbohydrates 736 g245.3%
Dietary Fiber 55.3 g221.1%
Sugars 441 g
Protein 70 g139.1%
Vitamin A 20% Vitamin C 55.8%
Calcium 107.1% Iron 122.9%
*Based on a 2000 Calorie diet
Directions
Add vanilla.
Combine flour, baking powder, soda, and allspice, add to sugar mixture alternately with pears.
Stir in pecans.
Spoon into a well-greased and floured Bundt pan.
Bake at 375° for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Spoon Caramel Drizzle over cake.
Chef
