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Caramel-Glazed Pear Cake


This is absolutely great, full of flavor and very moist, denfinitely a keeper for my family.













Trans-fat Free


4 each bartlett pears
peeled and diced
1 tablespoon sugar
3 large eggs
2 cups sugar
1 ¼ cups vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups pecans
coarsely chopped
2 teaspoons vanilla extract
1 x caramels (candy squares)


Toss together pears and 1 tablespoon sugar; let stand 5 minutes.

Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.

Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.

Fold in pears, chopped pecans, and vanilla extract.

Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.

Remove from pan, and drizzle Caramel Glaze over warm cake.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 56155% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 260mg 11%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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