Spiced Pear Bundt Cake

3 c. flour

1 1/4 t. baking soda

pinch of salt

1/2 c. pear butter

2 lg. ripe pears, cored, peeled and diced

3/4 c. canola oil

2 c. sugar

3 eggs

1 t. vanilla

1/4 c. butter

1/2 c. brown sugar, packed

dash of salt

1/3 c. heavy cream

1 c. powdered sugar


In large bowl of stand mixer, fitted with the paddle attachment, beat the pear butter, canola oil and sugar at medium speed until combined.  Add eggs, one at a time, beating after each addition.  Beat in vanilla. Add the flour, baking soda and salt to the bowl and mix on low speed until moistened. Increase the speed to medium and beat until combined.  Return the speed to low and stir in diced pear.


Pour the batter into a bundt pan that has been treated with baking spray.  The batter will be thick, spread evenly in the pan.  Place bundt in a preheated 350* oven for 55-60 minutes, or until a skewer inserted in the center removes cleanly.  Cool on a wire rack for 15 minutes before removing from the pan.  Allow cake to cool completely.


Combine butter, brown sugar, dash of salt and heavy cream in a medium sauce pan.  Cook over medium heat until mixture comes to a boil.  Boil for one minute.  Remove from heat and let cool for about 10 minutes before whisking in the powdered sugar until smooth.  Pour over cooled cake immediately before it hardens.