Pear Brandy Cake Recipe

Name: Pear Brandy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/2 c. all-purpose flour; 1 c. brown sugar, firmly packed; 1 tsp. salt; 2 tsp. cinnamon; 1 c. oil; 1/4 c. brandy; 1 c. sugar; 2 tsp. baking soda; 2 tsp. vanilla; 3 eggs; 3 c. chopped pears; 1 c. chopped pecans

Servings: persons

2 1/2 c. all-purpose flour
1 c. brown sugar, firmly packed
1 tsp. salt
2 tsp. cinnamon
1 c. oil
1/4 c. brandy
1 c. sugar
2 tsp. baking soda
2 tsp. vanilla
3 eggs
3 c. chopped pears
1 c. chopped pecans

1
Heat oven to 350u00b0.
2
Grease and flour 12-cup Bundt or 10-inch tube pan.
3
In a large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon.
4
Mix well.
5
Add oil, brandy, vanilla and eggs.
6
With spoon, stir until well blended.
7
(Mixture will be very thick.)
8
Fold in pears and pecans.
9
Pour and spread batter into greased and floured pan.
10
Bake at 350u00b0 for 50 to 60 minutes.
11
Cool cake in pan for 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 1 c. brown sugar, firmly packed, 1 tsp. salt, 2 tsp. cinnamon, and more.

Yes, Pear Brandy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Brandy Cake

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