Time 1h40m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
Time 1h40m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
Time 1h15m Yield 16 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners’ sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.
Time 1h40m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
More about “aunt josephines fresh pear cake recipes”
Time 1h35m Yield 20-24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350. Grease and flour a 10" bundt pan. Sift sugar, flour, baking soda, salt, cinnamon, cloves, and allspice together in large bowl. Add oil, eggs, vanilla and pears. Mix well. Pour mixture into prepared pan and bake for 1 and 1/4 hours or until done.
