Ingredients Jump to Instructions ↓

  1. Fruit Mixture:

  2. 3 cups diced Asian pears

  3. 1 cup chopped pecans

  4. 1 teaspoon ground cinnamon

  5. 1/3 cup granulated sugar

  6. Cake:

  7. 1 1/2 cups all-purpose flour

  8. 3/4 cup whole wheat flour

  9. 1 cup brown sugar, packed

  10. 1/2 cup granulated sugar

  11. 2 teaspoons ground cinnamon

  12. 1/2 teaspoon ground nutmeg

  13. 2 teaspoons baking powder

  14. 1 teaspoon salt

  15. 1/2 teaspoon baking soda

  16. 3/4 cup vegetable oil

  17. 2 teaspoons vanilla

  18. 3 large eggs

Instructions Jump to Ingredients ↑

  1. Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325.

  2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.

  3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.

  4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

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