Pear-Pecan Cake

By prairiemama

Keeps well. You can bake these cakes in quantity and
freeze them- they'll stay deliciously tender for several
months-Jeanie

Ingredients

• 6 small pears, peeled, cored and chopped
• 2 cups sugar
• 1 cup chopped pecans
• 3 cups four
• 2 teaspoons baking sode
• 1/2 teaspoon salt
• 1 cup oil
• 1 teaspoon vanilla
• 2 large eggs, well beaten
• Powdered sugar, for dusting

Preparation

Step 1

1. Preheat oven to 325 degrees
2. Grease and flour a 12 cup bundt pan. Mix pears,
sugar and pecans in a large bowl; stir well to coat the
pears with sugar. Set aside for 1 hour, stir occasional
ly
3. Sift the four, soda and salt over the pears. Stir in the
oil, vanilla, then the eggs.
4. Scrape the batter into the prepared pan; smooth the
top with spatula
5. Bake for 1 1/4 hours, until tests done. Let cool in the
pan for about 5 minutes, then turn onto a rack and
cool completely
6. Dust with powdered sugar