Fresh Pear and Ginger Cake

I bought a large sack of Bosc Pears from Costco and needed to use them up. I decided to make a Pear and Ginger cake. I found the original recipe here, and changed it up to add in lots of fresh Ginger and reduce the sugar.

I actually let the pears, ginger and sugar macerate overnight and it made for a really moist cake (lots of lovely liquid). I also learned from a Jewish Baker to bake your cake low and slow for the best results which this recipe does.

4 cups peeled, cored and chopped pears
1 cups white sugar
3 cups sifted all-purpose flour, you will need a bit more if you let the mixture sit overnight
1-2 inch knob of ginger peeled and grated on a micro plane grater about 1 tablespoon
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tsp Pumpkin Pie Spice
3 whole eggs
2/3 cup canola oil
1 cup chopped pecans

Directions

1. Combine the pears, sugar and fresh ginger and let stand for one hour or overnight

2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.

3. Slightly beat the eggs and combine them with the oil, chopped pecans and pear mixture.

4. Stir the flour, salt, baking soda, cinnamon and Pumpkin Pie Spice. Stir in the pear mixture. Pour batter into the prepared bundt pan. (I let my pear mixture macerate overnight and had to add about an extra 1/2 cup of flour to the mix or it would have been very runny)

5 .Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.

Remove from oven ant let cool on a wire rack for 10 minutes before removing from pan.