Pear Pecan Bundt Cake

Anyone that follows my blog knows I like bundt cakes. . . one pan, no layers to spread frosting over, just drizzle the glaze when the cake is completely cool!  And my Lodge Manufacturing cast iron bundt cake pan gets a lot of use.

3 cups flour

2 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 2 tablespoons vegetable oil

3 large eggs at room temperature

1 teaspoon vanilla extract

2 Bosc pears, cut into 1 inch pieces (about 2 cups)

1 cup chopped nuts

Glaze

1 1/2 cups confectioners sugar

3 tablespoons water (or enough to get right consistency)

Preheat oven to 350.  Spray tube pan with Bakers Joy spray.

In a large bowl, sift together the flour, the sugar, the baking soda, and the salt, making a well in the center.  Stir in the oil, the eggs, and the vanilla.  Stir in the pears and the pecans.  Spoon the batter into prepared pan.  Bake for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cake cool in the pan for 20 minutes.  Remove from pan onto a wire rack.

Once cake is completely cool, in a small bowl (I use a pyrex measuring cup because the pouring spout makes it easy to spread the glaze) stir together the sugar and water until smooth.  Drizzle over cake.