Roasted Pears and a Pear Cake the Vermont Way
5.0 from 1 reviews
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Recipe type: Dessert
Author: Carol Egbert
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 12
Spicy pear cake, lovely for dessert, tea time or breakfast.
Ingredients
Instructions
  1. Preheat oven to 350°F and grease and floured a 10-inch Bundt pan.
  2. Combine flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, poppy seeds, walnuts and crystallized ginger in a large mixing bowl and set it aside.
  3. Cream butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, and beat after each addition.
  5. Add grated pears and vanilla.
  6. Turnmixer to low, and add dry ingredients. Mix until there are no streaks of flour.
  7. Spoon batter into pan and put it into the center of the preheated oven.
  8. Bake 65 minutes in my oven, the cake was browned and firm on top and a toothpick inserted in the center came out dry.
Notes
Rather than frosting the cake, I sprinkled it with a generous dusting of vanilla sugar. Next time, I’m going to top it with a simple lemon glaze made by combining a cup and a half of confectioners’ sugar with enough fresh lemon juice to make a thin glaze.
Recipe by Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/roasted-pears-and-a-pear-cake-the-vermont-way