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Saturday, January 31, 2009

Lowfat Dairy-Free Pear and Pecan Bundt Cake

The Altitude Adjustment Section
Low fat dairy free cake, it must be lousy. Ah grasshopper... think again. This cake is delicious! How can it be? Try it!

4 cups peeled, cored, and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans

Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees, Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.

Bake at 325 degrees for 1 hour and 10 minutes (I cooked it 50 minutes in my convection oven at work and it was perfect so check it with a toothpick after 50 minutes. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan. I served it with a fresh fruit sorbet which was tasty. Whipped cream wouldn’t be bad either.