Recipes Desserts Cakes Bundt Cake Recipes Aunt Josephine's Fresh Pear Cake 4.7 (12) 11 Reviews 4 Photos This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah. Submitted by Sarah Published on April 2, 2019 Save Rate Print Share Close Add Photo 4 4 Prep Time: 30 mins Cook Time: 50 mins Additional Time: 20 mins Total Time: 1 hr 40 mins Servings: 10 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray 3 cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground cloves 1 cup turbinado sugar 1 cup grapeseed oil 3 large eggs, lightly beaten 3 cups peeled and finely chopped Bartlett pears 1 cup chopped pecans Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate. Cook's Note: If you do not feel the cake release from the pan, cover with a damp cloth and let sit for 20 more minutes, then gently remove pan from cake. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 529 Calories 32g Fat 57g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 529 % Daily Value * Total Fat 32g 41% Saturated Fat 3g 17% Cholesterol 56mg 19% Sodium 395mg 17% Total Carbohydrate 57g 21% Dietary Fiber 4g 13% Total Sugars 24g Protein 7g 14% Vitamin C 2mg 3% Calcium 45mg 3% Iron 5mg 27% Potassium 235mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.