If you only try one new dessert recipe this fall, make sure it’s this pear pecan spice cake {made with canned pears}.
Not only is it delicious and moist, but this cake freezes well too which makes it extra special in my book. Cook when you can and enjoy a slice when you want too.
I don’t know about you, but I LOVE an easy dessert.
The idea to share this recipe first came last summer when I bought a slice of the pear pecan spice cake from The Duck Lady’s stand.
Craving this cake the other day, I finally asked her for the recipe {which she found on the Food Network and later adapted} and it turned out just as amazing as hers.
Plus, as an added bonus, with all the spices in this cake {cinnamon, cloves, allspice} your house will smell pretty amazing too. 🙂
Make this cake! You’ll be so glad you did.
Keep calm and bake on,
~Mavis
Pear Pecan Spice Cake
Ingredients
CAKE
½ cup raisins
½ cup chopped dates
2 cups all purpose flour
3 eggs {at room temperature}
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup canola oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
1 {14.5 oz} canned pears, drained and chopped
1 cup chopped pecans
GLAZE
1/2 cup maple syrup
1 1/2 cups powdered sugar
Instructions
Preheat the oven to 350 F.
Cake
In a small bowl, toss raisins and chopped dates with 2 tablespoons of flour until lightly coated.
In a large mixing bowl, beat the eggs and sugar together until fluffy {about 1 minute}. Mix in the vanilla and oil and set aside.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, cloves and allspice together. Add the flour mixture to the egg mixture.
Slowly stir in the pears, pecans and raisins.
Pour mixture into a 10 inch bundt or tube pan and bake for 45 – 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 5 minutes before turning out onto a wire rack. Let the cake cool another 10 – 15 minutes before adding the glaze.
Glaze
Mix the powdered sugar and maple syrup together in a small bowl until smooth. Drizzle evenly over the cake. Let sit for 30 minutes before slicing.
Heather says
Sounds delish! What are the quantities of powdered sugar and maple syrup used for the glaze?
Mavis Butterfield says
1/2 cup maple syrup
1 1/2 cups powdered sugar
The Duck Lady says
I had forgotten how good the house smells when it bakes! A perfect breakfast cake, now I need to make one.
Mavis Butterfield says
It does smell pretty great. 🙂
Elise in the SF Bay Area says
This just cracked me up!!! <3
Mary Davies says
Can this are be frozen? Just wondering about the effect of the freezing g on the canned pears?
Cake sounds lovely and wondered of I can make it ahead?
Mavis Butterfield says
I have frozen the extra cake slices before and they tawed out just fine.
Donna Montgomery says
How long will this stay fresh at room temperature or does it need to be refrigerated ?
Mavis Butterfield says
I usually leave it out for a day or two in covered container, then freeze the remaining slices.