Ginger-Pear Bundt Cake #BundtaMonth

Welcome to November! This month’s bundt-baking-get-together, hosted by Baker Street and Cake Duchess has the theme of SPICE.  When I came across this recipe for a pear-spice bundt cake by Martha Stewart, I knew I was ready to start baking! The recipe was based on a caramel-pear sauce that was made with fresh pears and sugar then it was incorporated into the cake batter. I was one step ahead of the game as I had a ginger-pear sauce that I made with this great recipe. I changed the spices slightly but basically stuck with the cake recipe and then finished with a cream cheese icing. The cake was dense but in a good way, filled with bits of pear and hints of ginger then cooled with the cream cheese frosting. This would be perfect to serve on a Thanksgiving dessert buffet as an alternative to the traditional pies. You’ll find it will be requested for years to come!

Ingredients: (slightly changed from this original recipe)

  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg
  • 1 3/4 cups packed dark-brown sugar
  • 1/4 cup honey
  • 4 large eggs
  • 1/2 cup milk
  • 1 cup of pear-ginger sauce (store bought pear sauce/preserves or homemade)

Preheat oven to 350 degrees F. Prepare Bundt pan with cooking spray and a dusting of flour (or very fine bread crumbs).
1. Combine flour, baking powder, salt, ginger, baking soda, and nutmeg with a whisk in a bowl. Set the bowl aside.
2. With an electric mixer, beat the butter, brown sugar and honey for a few minutes then add the eggs one at a time. Now on low speed, alternate adding the flour and the milk to the batter. Once it is mixed well, turn off the mixer and fold in the pear sauce.
The batter will be thick. Spoon it into your prepared Bundt pan. Cook for 35-40 minutes, covering the top with foil around 25-30 minutes if it appears to brown too much. Let the cake cool on a wire rack for 10 minutes before turning it out onto a plate. Let it cool completely before adding the optional (but really tasty) icing.

Cream Cheese Icing:
8  ounces of cream cheese
1 cup confectioners’ sugar
4-6 Tablespoons of cream (milk would be fine too)
1 teaspoon pure vanilla extract
Using an electric mixer, combine the ingredients, starting by whipping the cream cheese on its own for a few minutes. Next add the confectioners’ sugar, vanilla extract and cream (or milk). If the icing is too thick then add more milk one Tablespoon at a time.

Looking for more Bundt cake recipes? Here are a few I’ve enjoyed:
Pumpkin Bundt with Cream Cheese Filling
Sour Cream Coffee Bundt Cake
Sour Cream Lemon Pound Cake

You won’t want to miss these beautiful Bundt cakes contributed by the rest of the Bundt-A-Month group. Join us and link up your own!

Apple Bundt Cake with an Attitude by Deb | Knitstamatic
Blueberry Cinnamon Bundt Cake by Anuradha | Baker Street
Cardamom Bundt Cake with Rosewater Glaze by Paula | Vintage Kitchen
Cinnamon Crown Bundt Cake by Renee | Magnolia Days
Ginger Pear Bundt Cake by Holly | A Baker’s House
Gingerbread Apple Cake by Lora | Cake Duchess
Gram’s Fig Spice Bundt Cake with Buttermilk Glaze by Stacy | Food Lust People Love
Italian Anise Bundt Cake by Karen | In The Kitchen with KP
Maple Pecan Bundt with Maple Glaze by Jennie | The Messy Baker Blog
Mexican Chocolate Bundt Cake by Alice Choi | Hip Foodie Mom
Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout by Laura | The Spiced Life
Nutmeg Bundt Cake by Dorothy | Shockingly Delicious
Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar by Kim | Cravings Of A Lunatic
Spiced Dark Chocolate with Cinnamon Glaze by Kate | Food Babbles
Spicy Chocolate Bourbon Bundt Cake by Carrie | Poet In The Pantry

Here’s how you can join the #BundtaMonth party:
– Bake your Bundt for November following the theme – Spice.
– Post it before November 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.

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  1. says

    I totally love the aroma of ginger-pear. I actually bought candles with that scent from Pier 1 for years. I can only imagine how yummy this cake must smell and taste. I have to bake it soon.

    • says

      Thanks, Jennie, I played around with the icing a bit after I wasn’t happy with the texture I originally had, it wasn’t smooth enough. I decided to go with it and tried to make a design just by dragging the spatula in small spaces around the cake. I had seen it on Pinterest before and wanted to give it a try.

  2. says

    Your frosting is so pretty and I’m loving the ginger with pear idea. Your photos area always so tempting and lovely. Thanks for baking with us again this month, Holly:)

    • says

      Thanks again for hosting this month. I really enjoyed baking this bundt and am already thinking of ideas for next month. Thanks for bringing so many of us together; I’ve enjoyed reading all of the bundt posts today!

  3. says

    I love the way you smoothed on the cream cheese frosting! It looks like a ginger pear igloo. :) Chilly on the outside but warm and delicious on the inside. Yum!

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