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."
 
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Ready In:
1hr 10mins
Ingredients:
18
Serves:
16

ingredients

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directions

  • Cake:.
  • Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
  • In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
  • In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
  • Add the egg whites and vanilla. Using a mixture on medium, beat together.
  • Add the flour mixture; stir gently then use low speed to beat 1 minute.
  • Add the sour cream and orange zest. Beat 1 minute using low speed.
  • Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
  • Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
  • Glaze:.
  • 1.5 cups confectionary sugar.
  • 1/8 teaspoons ground nutmeg.
  • 2 tablespoons orange juice, freshly squeezed.
  • 2 teaspoons orange zest, freshly grated.
  • 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.

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Reviews

  1. Orange and Pear you say? Heck yes ladies and gentlemen this is fantastic. To be honest I did not taste the pear but the orange jumped out. Its moist its perfect. The topping has just enough zest to really add tothe overall taste. I used splenda and did double the orange zest but otherwise followed the recipe to the tee. Thanks Debaylady.
     
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