Pear Brandy Cake
A moist and flavorful pear brandy cake with warm cinnamon, chopped pears, and pecans, perfect for fall gatherings or a cozy dessert treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 12-cup Bundt or 10-inch tube pan.
- In a large bowl, combine flour, sugar, brown sugar, baking soda, salt, and cinnamon.
- Mix well.
- Add oil, brandy, vanilla, and eggs to the dry ingredients.
- Stir with a spoon until well blended; mixture will be very thick.
- Fold in chopped pears and pecans.
- Pour and spread batter into the prepared pan.
- Bake at 350°F for 50 to 60 minutes.
- Cool the cake in the pan for 10 minutes before removing.
Tips & Substitutions
To enhance the flavor of your Pear Brandy Cake, consider using ripe, juicy pears for the best sweetness and moisture. If you prefer a different nut, walnuts or almonds can be a great substitute for pecans. For a twist, you might add a few tablespoons of dried cranberries or raisins. Ensure your eggs are at room temperature for better mixing; this helps create a lighter texture.
Serving Suggestions
This Pear Brandy Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a drizzle of caramel sauce or alongside a warm cup of coffee or tea. Consider browsing more American recipes for complementary desserts like Frosted Caramel Squares.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for 10-15 seconds or enjoy it cold. You can also serve it with whipped cream or vanilla ice cream for added indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Brandy Cake contains roughly 616 calories, with 2g protein, 37g carbohydrates, and 52g fat. Note that it is relatively high in sodium, at 1017mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of pears?
Yes, you can substitute pears with apples or peaches if you prefer. Just make sure to adjust the quantity based on the fruit's moisture content. For instance, apples are drier than pears, so you might want to add a bit more oil or a splash of juice to maintain the cake's moistness.
Is there a non-alcoholic substitute for brandy?
Absolutely! If you prefer not to use alcohol, you can replace brandy with apple juice or a combination of apple cider vinegar and water. This will maintain the fruity flavor without the alcohol. Adjust the sweetness accordingly, as juice can be sweeter than brandy.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary, and check it a few minutes before the minimum time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).