Wednesday, April 13, 2011

Monet's Pear Bundt Cake

A while back I got the opportunity to recieve a lovely Norticwear bundt pan from CSNStores.com. Since I recieved the pan a couple weeks ago (and was astounded at how fast CSN ships to the Great White North), my kitchen has been a bundt whirlwind. The pan itself is light - which, to be completely honest, frightened me a bit. But I have put that thing through it's paces, and it has really stuck with me - even after scraping burnt batter off its sides a couple of times. The non-stick pan works like a jiffy (just remember to be patient and let cool before you turn the cake over!) and the shapes of the cakes look just wonderful.

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Which brings me to the most important part - the cake.


The winner of the second Norticwear pan from CSN was Monet, of Antidotes and Apple Cores. I am sure at least a handful of you know her - she always takes time to thoughtfully (and lovingly) comment on food blogs. She is a sweet soul and, though we have never met, I feel like I know her. I'm sure, if you read her blog, that you feel like this as well. Her writing really reaches out to you - she has a talent that only a very few special bloggers possess.

Not long ago, Monet went through a family tragedy. Even as her world was falling apart, she still took time to write, bake, and love. Her spice cake, which came our beautifully, was one that she would always bake for her family. I wanted to carry along the recipe to you, just so you can bake it up and remember to share some time with your own family.

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Pear Bundt Cake
recipe adapted slightly from Anecdotes and Apple Cores

1 cup raisins
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each ground cloves and ground nutmeg
2 pears, chopped into quarter-inch chunks
1 cup chopped and toasted walnuts

1) Preheat your oven to 350F. Place the raisins in a bowl and toss them with a little flour. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Set aside.

2) Beat eggs and sugar until fluffy, then slowly add the vanilla and oil and mix until fully incorporated. With a wooden spoon, stir in the dry mix until just incorporated. Add the raisins, pears, and walnuts and mix until evenly distributed.

3) Spoon into a 10-inch bundt pan and bake for around 45 to 55 minutes, until your cake tester comes out clean. Cool completely in the pan, then turn it out. If you want to add the glaze, wait until complete cool.

Maple Glaze
3/4 cups confectioners' sugar
1/4 cup maple syrup

1) Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.


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5 comments:

Cooking Rookie said...

what a lovely cake! It's a great use for a new Bundt pan :-) congrats!

Island Vittles said...

That is a delicious looking cake, and a wonderful tribute to Monet. Theresa

Melissa@EyesBigger said...

That sounds delicious. Bundt cake always makes me think of being a little kid - sorta nostalgic. And they're perfect for drippy glazes!

Monet said...

Smile. This made me evening. I'm so sorry it has taken me so long to respond. I'm sure you understand. Thank you for your kind words and this lovely post. I had a rough weekend, and this meant more to me than you know. Hugs and love from Austin.

Lizzy said...

I loved the look of this cake when I saw it on Monet's blog...and now you have my mouth watering again...yum!

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