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Pear Bundt Cake

3 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 can (29 oz.) canned pear halves
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 eggs, lightly beaten
1 tsp. vanilla
1 cup chopped walnuts or pecans, lightly toasted
3/4 cup powdered sugar
No-stick baking spray

Spray bundt pan with no-stick spray; coat evenly. Preheat oven to 350°F. Sift flour with salt and baking powder. Set aside. Drain pears, reserving 1/4 cup liquid. Place pears in blender or food processor and process until pureed. Transfer to bowl of electric mixer. Add sugars, oil, eggs, and vanilla and beat until well blended and thick. Gradually beat in dry ingredients. Fold in nuts. Pour batter into prepared pan and bake 1 hour and 15 minutes or until edges of cake pull away from pan and cake springs back when pressed with finger. Cool 10 minutes in pan then turn out of pan and cool completely on wire rack. Meanwhile, combine powdered sugar and reserved pear liquid, stirring until smooth. Drizzle over cooled cake. Makes 12 servings.

 


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