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Pear Cake With Caramel Drizzle Recipe
|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|
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 mg
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
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 375Â° 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.