Pear Spiced Bundt Cake

By vpitts2004

Ingredients

• Cake
• 3 cups Gold Medal® all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 5 ripe pears
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• Icing
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/3 cup whipping cream
• 1 cup powdered sugar

Preparation

Step 1

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
2 Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
3 In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
4 In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
5 Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
6 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
7 To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.