- 4 cups peeled, cored and chopped pears
- 1 1/2 cups white sugar
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3 eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup chopped nuts (optional)
- Combine the chopped pears with the sugar and let stand at room temperature for one hour.
- Sift the dry ingredients together.
- Add beaten eggs and oil to the pear and sugar mixture.
- Add to the dry ingredients folding gently to incorporate all the dry ingredients.
- Pour the cake batter in a greased bundt pan and bake at 350 for 80 minutes or until cake tester comes out clean.
- Cool in pan for 10 minutes before turning the cake into a cake rack to cool.
- Serve with Cinnamon Whipped Cream.
Cinnamon Whipped Cream
- 2 cups of chilled whipping cream
- 2 tablespoons of icing sugar also known as confectioners sugar
- 1 teaspoon of cinnamon or more to taste
- 1 teaspoon of vanilla extract