Recipes and Cooking Fresh Pear-Pistachio Cake Be the first to rate & review! Yes, you can still make this fruit cake recipe if you don't have individual tube pans. Simply bake one large fresh pear cake in a 10-inch bundt pan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Bake Time: 40 mins Cool Time: 10 mins Total Time: 40 mins Servings: 12 Yield: 12 cakes Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 ½ teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground nutmeg ⅛ teaspoon ground cloves 1 ½ cup vegetable oil 1 cup granulated sugar 1 cup packed brown sugar 3 eggs 2 teaspoon vanilla 4 medium pears, peeled, cored, and chopped (4 cups) 1 ¼ cup chopped pistachio nuts 1 recipe Browned Butter Icing Coarsely chopped pistachio nuts (optional) Browned Butter Icing ½ cup butter 4 cup powdered sugar ¼ cup milk 1 teaspoon vanilla Directions Preheat oven to 325°F. Thoroughly grease and flour 12 individual fluted tube pans; set aside. In a medium bowl stir together the flour, cinnamon, baking soda, salt, nutmeg, and cloves; set aside. In a very large mixing bowl beat oil, granulated sugar, and brown sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in the pears and the 1-1/4 cups chopped pistachio nuts. Divide batter among the prepared pans, spreading evenly. Bake about 40 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Cool thoroughly on a wire rack. Drizzle cakes with Browned Butter Icing. If desired, sprinkle with additional coarsely chopped pistachios. Let stand until icing is set. Browned Butter Icing In a small saucepan melt butter over low heat. Continue heating until butter turns a light golden brown. Remove from heat. In a medium bowl combine powdered sugar, milk, and vanilla. Add the browned butter. Whisk until smooth. If necessary, whisk in additional milk, 1 teaspoon at a time, to reach drizzling consistency. TIP: To make a single cake, grease and flour a 10-inch fluted tube pan. Prepare as directed, except bake cake about 70 minutes or until a wooden toothpick inserted near the center comes out clean. Rate it Print Nutrition Facts (per serving) 842 Calories 42g Fat 112g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 842 % Daily Value * Total Fat 42g 54% Saturated Fat 8g 40% Cholesterol 67mg 22% Sodium 395mg 17% Total Carbohydrate 112g 41% Total Sugars 81g Protein 8g Vitamin C 3mg 15% Calcium 60.6mg 5% Iron 2.5mg 14% Potassium 284mg 6% Folate, total 76.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.