|Fresh Pear Cake|
"This is the recipe that I like to apply with the sparkling pears that I get from my bushes in late August. It's also decrease in fat and ldl cholesterol than most everyday desserts."
- 4 cups peeled, cored and chopped pears
- 2 cups white sugar
- three cups sifted all-purpose flour
- 1 teaspoon salt
- 1 half teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon floor cinnamon
- half of teaspoon floor cloves
- 4 egg whites
- 2/three cup canola oil
- 1 cup chopped pecans
|Prep :||Cook : 12M||Ready in :|
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 ranges F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and integrate them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir inside the pear combination. Pour batter into the organized bundt pan.
- Bake at 325 stages F (165 levels C) for 1 hour and 10 mins. Remove from oven ant allow cool on a cord rack for 10 minutes before casting off shape pan.
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