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Nutmeg Pear Cake

 Nutmeg Pear Cake
From Worthington, Iowa, Kim Rubner recalls, "I've been in love with baking since I was in seventh grade. I especially enjoy making this pear cake for my husband and our two children. With its yummy apple cider sauce, it tastes like autumn."
12-15 ServingsPrep: 25 min. Bake: 65 min. + cooling

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 1/2 cup apple cider
  • 3 teaspoons vanilla extract
  • 1 can (29 ounces) pear halves, drained and mashed
  • 1 cup chopped pecans
  • APPLE CIDER SAUCE:
  • 3/4 cup butter
  • 2/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 2/3 cup apple cider
  • 1/3 cup heavy whipping cream
  • 1/3 cup lemon juice

Directions

  • In a large bowl, combine the first six ingredients. In another bowl,
  • whisk the sugar, oil, eggs, cider and vanilla. Add to the dry

2 of 2

Nutmeg Pear Cake (continued)

Directions (continued)

  • ingredients and stir well. Stir in pears and pecans.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 65-70 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack.
  • For sauce, combine butter and sugars in saucepan. Cook over low heat
  • for 2-3 minutes or until sugar id dissolved. Combine the cornstarch
  • and cider until smooth; add to sugar mixture. Stir in the cream and
  • lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Serve warm with cake. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 each) equals 602 calories, 33 g fat (10 g saturated fat), 74 mg cholesterol, 330 mg sodium, 75 g carbohydrate, 2 g fiber, 5 g protein.