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Pear Pound Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

45 min

Ready

80 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 tablespoons butter
unsalted, at room temperature
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1 cup sugar
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1 teaspoon vanilla extract
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1 ⅓ cups all-purpose flour
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1 pinch salt
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1 teaspoon baking powder
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1 pinch nutmeg
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1 large eggs
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½ cup buttermilk
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2 small pears
peeled, cored, coarsely chopped
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¼ cup pecans
coarsely chopped
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Ingredients

Amount Measure Ingredient Features
1.2E+2 ml butter
unsalted, at room temperature
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237 ml sugar
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5 ml vanilla extract
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315 ml all-purpose flour
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1 pinch salt
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5 ml baking powder
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1 pinch nutmeg
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1 large eggs
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118 ml buttermilk
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2 small pears
peeled, cored, coarsely chopped
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59 ml pecans
coarsely chopped
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Directions

Preheat the oven to 350℉ (180℃).

Butter an 8 x 5inch loaf pan.

In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth.

Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed.

Add half of the flour mixture and the egg to the butter mixture and mix well.

Add the rest of the flour mixture and the buttermilk, beating them in well.

Fold in the pears and the pecans.

Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean.

Cool on a rack for 10 minutes, then turn out of the pan and finish cooling.

When cool, invert onto a serving plate and cut into slices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 66840% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 213mg 9%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 6%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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