3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 29-ounce can pear halves
1 cup sugar
1/2 cup brown sugar
1 cup vegetable oil
3 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped walnuts
3/4 cup powdered sugar

Spray bundt pan with non-stick cooking spray. Preheat oven to 350 degrees.
Sift flour with salt and baking powder; set aside. Drain pears, reserving 1/4 cup liquid. Place pears in blender and process until pureed. Transfer to bowl of electric mixer. Add sugars, oil, eggs and vanilla and beat until well blended and thick.
Gradually beat in dry ingredients. Fold in nuts. Pour batter into prepared pan and bake 1 hour and 10 minutes or until edges of the cake pull away from the pan and cake springs back when pressed with finger. Cool 10 minutes in pan and then turn out of pan and cool completely.
Combine powdered sugar and reserved pear liquid, stirring until smooth. Drizzle over cooled cake.

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