Orange-Pear Bundt Cake

I like to fiddle with recipes, sometimes combining them...this is a gem. I hope you will enjoy it as much as we do plus I have made it lowfat! You may use some Splenda for a portion of the sugar if desired. To save more calories, omit the glaze and just enjoy the cake plain - it's refreshing! Ovens vary; remember to lower the temperature 25 degrees if using a dark bundt pan.

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sugar
• 1⁄3 cup light brown sugar
• 1  teaspoon vanilla
• 2  teaspoons cinnamon
• 1⁄2 teaspoon cardamom
• 1⁄2 cup  oil, Canola
• 1 (6 ounce) jar  baby food, pear
• 6  egg whites
• 1 1⁄2 cups low-fat sour cream
• 2 1⁄2 teaspoons orange zest, freshly grated

• Glaze

• 1 1⁄2 cups confectioners' sugar
• 1⁄8 teaspoon ground nutmeg
• 2  tablespoons  orange juice, freshly juiced
• 1 1⁄2 teaspoons  orange rind, freshly grated

Directions

1. Cake:.
2. Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
3. In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
4. In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
5. Add the egg whites and vanilla. Using a mixture on medium, beat together.
6. Add the flour mixture; stir gently then use low speed to beat 1 minute.
7. Add the sour cream and orange zest. Beat 1 minute using low speed.
8. Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
9. Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
10. Glaze:.
11. 1.5 cups confectionary sugar.
12. 1/8 teaspoons ground nutmeg.
13. 2 tablespoons orange juice, freshly squeezed.
14. 2 teaspoons orange zest, freshly grated.
15. In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.