This cake is delicious warm from the oven but tastes even better after a couple days.
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cardamom
3 pears, peeled, cored and chopped into 1/2 – to 1-inch dice.
1 cup chopped pecans or walnuts, lightly toasted
Confectioner’s sugar (optional)
Preheat oven to 350 degrees. Combine eggs, sugar, vanilla and oil; mix well. Combine flour, baking soda, cinnamon and cardamom and add to egg mixture. Mix well. Fold in pears and nuts. Pour into greased and floured 12-cup bundt pan. Bake for 1 hour and 10 minutes. Let cool 15 minutes in pan and remove to cake plate. Dust with confectioner’s sugar when cool if desired. Serves 20.
Per serving: Per serving: 302 calories; 16 g fat (2 g saturated fat; 48 percent calories from fat); 38.5 g carbohydrates; 32 mg cholesterol; 73 mg sodium; 3 g protein; 2 g fiber.
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