Pear and Port Bundt Cake
By Sue Lau | Palatable Pastime
For November, the #BundtBakers group is doing pear bundt cakes. When I thought of pears, I instantly thought of pears poached in ruby port, and felt it would be a nice take for a bundt cake. The port works well in the cake- you can taste the wine but it is not overly boozy. Just a mild pear and port flavor with a hint of spice. I finished it with a simple dusting of powdered sugar. I think this is the perfect accompaniment for ice cream. Nice and simple- cake with a scoop. I hope you enjoy and have a lovely Thanksgiving week! Until next time-
Pear and Port Bundt Cake
- 1/2 cup soft butter
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup pear puree (pear sauce)(see recipe below)
- 1/2 cup ruby port wine
- 1 teaspoon vanilla
- 1/4 cup pear juice or pear cider
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10-12 drops red food coloring (optional)
- powdered sugar to dust cake with
- Preheat oven to 350°F.
- Spray a 10-cup bundt pan with Baker’s Joy or liberally grease and flour pan, shaking out excess.
- Cream butter and sugar in an electric mixer until light and fluffy.
- Add eggs one at a time to the mixer and let incorporate before adding another.
- Add pear puree, port wine, vanilla, and cider/juice, mixing well. If you don’t want to make the puree you can probably use jars of pear puree baby food.
- Sift together the spices, flour, baking powder and salt. Add a little bit at a time with the mixer running, blending to form a smooth batter. Add food color if you like. I thought it brightened the color of the batter.
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes or until a toothpick can be inserted and removed without wet batter remaining.
- Cool in pan for 15 minutes, then turn out to a wire rack to finish cooling.
- Dust with powdered sugar before serving.
- Combine 4 cups peeled, cored, chopped ripe bosc pears with one cup pear cider or pear juice; simmer until soft then puree or mash. Then continue cooking until as thick as applesauce. Yield: 2 cups.
From the kitchen of palatablepastime.com
Hosted by Lauren of Sew You Think You Can Cook
- Almond Pear Bread Pudding from Food Lust People Love
- Bundt Cake de Pera y Almendras from La Mejor Manera de Hacer
- Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones
- Honey and Walnut Pear Bundt Cake from Sew You Think You Can Cook
- London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs
- Orange Pear Bundt Cake from Basic N Delicious
- Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic
- Pear and Hazelnut Bundt from Jane’s Adventures in Dinner
- Pear and Port Bundt Cake from Palatable Pasttime
- “Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pear Pecan Coffee Bundt Cake from Patty’s Cake
- Pear Spiced Bundt Cake from I Love Bundt Cakes
- Pear Streusel Crunch Cake from Noshing with the Nolands
- Pumpkin Pear Bundt Cake from Making Miracles
- Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker
- Salted Caramel Pear Bundt Cake from Tartacadabra
- Spiced Pear Bundt from A Day in the Life on the Farm
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Join my recipe group on Facebook for more recipes from blogger friends around the world!
You might also like: