Pear Preserve Cake
A moist, flavorful pear preserve cake with warm spices and crunchy pecans, perfect for cozy gatherings or as a delightful dessert for any occasion.
Ingredients
Instructions
- Cream the shortening until smooth.
- Gradually add sugar, beating at medium speed until well blended.
- Add eggs, one at a time, beating after each addition.
- Combine flour, baking soda, salt, cinnamon, allspice, and cloves; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix just until blended.
- Stir in vanilla, pear preserves, and chopped pecans.
- Pour into a greased and floured Bundt pan.
- Bake at 325°F (163°C) for 1 hour and 35 minutes.
- Cool in the pan for 10 minutes; then remove from pan and cool completely.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you don't have buttermilk, you can substitute it with plain yogurt or milk mixed with a tablespoon of vinegar. To enhance the flavor, try adding a tablespoon of lemon zest to the batter. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
Serve slices of Pear Preserve Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a Vanilla-Maple Milkshake for a comforting treat. Consider serving it alongside coffee or tea for a lovely afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Preserve Cake contains roughly 804 calories, with 5g protein, 43g carbohydrates, and 68g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 740mg per serving (32% 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 fresh pears instead of pear preserves?
While fresh pears can be used, they would need to be cooked down with sugar to create a preserve-like consistency. This will add moisture and sweetness similar to store-bought pear preserves, ensuring the cake maintains its intended flavor and texture.
What can I substitute for pecans in this recipe?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or almonds. For a nut-free option, consider adding chocolate chips or dried fruit like cranberries for added texture and sweetness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times can vary slightly based on your oven, so it's a good idea to start checking a few minutes before the recommended time.
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).