Orange Pear Shake Food

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ORANGE-PEAR BUNDT CAKE



Orange-Pear Bundt Cake image

I like to fiddle with recipes, sometimes combining them...this is a gem. I hope you will enjoy it as much as we do plus I have made it lowfat! You may use some Splenda for a portion of the sugar if desired. To save more calories, omit the glaze and just enjoy the cake plain - it's refreshing! Ovens vary; remember to lower the temperature 25 degrees if using a dark bundt pan.

Provided by Debaylady

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 18

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup light brown sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 cup oil, Canola
1 (6 ounce) jar baby food, pear
6 egg whites
1 1/2 cups low-fat sour cream
2 1/2 teaspoons orange zest, freshly grated
1 1/2 cups confectioners' sugar
1/8 teaspoon ground nutmeg
2 tablespoons orange juice, freshly juiced
1 1/2 teaspoons orange rind, freshly grated

Steps:

  • Cake:.
  • Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
  • In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
  • In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
  • Add the egg whites and vanilla. Using a mixture on medium, beat together.
  • Add the flour mixture; stir gently then use low speed to beat 1 minute.
  • Add the sour cream and orange zest. Beat 1 minute using low speed.
  • Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
  • Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
  • Glaze:.
  • 1.5 cups confectionary sugar.
  • 1/8 teaspoons ground nutmeg.
  • 2 tablespoons orange juice, freshly squeezed.
  • 2 teaspoons orange zest, freshly grated.
  • In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.

Nutrition Facts : Calories 309.5, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.8, Sodium 206.5, Carbohydrate 50.8, Fiber 1, Sugar 28.3, Protein 4.9

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