When my Aunt Dorthy made this cake, I thought it was one of the best I ever had. She's gone now, but I still think of her when I see this recipe. It is a marvelously moist cake.
CAKE: Toss together pears and 1 tablespoon sugar; let stand 5 minutes
Beat eggs, 2 cups sugar and oil at medium speed with an electric mixer until blended.
Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350-degrees (F) for 1 hour or until a wooded pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over WARM cake.
GLAZE: Stir together brown sugar, butter and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2-1/2 minutes or until sugar dissolves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (421g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 1383 | ||
Calories from Fat: 514 (37%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 57.1g | 76 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 345.3mg | 106 % | |
Sodium 799.2mg | 28 % | |
Potassium 409.5mg | 11 % | |
Total Carbohydrate 210.3g | 62 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 205.4g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1383
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.