Crisp, tart, and refreshing!
- 4 cups pears peeled, cored and chopped
- 2 cups white sugar
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 egg whites
- ⅔ cup canola oil
- 1 cup chopped pecans
Combine the pears and sugar in a mixing bowl and leave them for an hour to get to know each other.
Turn the oven up to 325 F and spray a 10 inch bundt pan with non-stick cooking spray.
Gently beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
Stir in the flour, salt, baking soda, nutmeg, cinnamon and cloves, in that order, followed by the pear mixture. Pour the batter into the prepped pan.
Bake the pan in the preheated oven for 1 hour and 10 minutes. Take the pan out of the oven and let it cool on a wire rack for 10 minutes before removing the finished cake.