Pear Ginger Bundt Cake

Products Used
Pear Ginger Bundt Cake


Pound Cake

  • 3 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 medium Bosc pears (about 2 cups fresh pear chunks)
  • 1/4 cup minced crystallized ginger


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For cake, preheat oven to 325°F. Prepare a 10-12 cup bundt cake by spraying with non-stick baking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Set aside.
  3. In a large bowl of a stand mixer, combine oil, brown sugar, granulated sugar, sour cream, and vanilla. Beat well for 2 minutes.
  4. Add eggs one at a time, mixing after each addition.
  5. Stir in flour mixture until just combined. Then fold in pears and crystallized ginger. Do not over mix.
  6. Transfer batter to prepared pan.
  7. Bake for 55-70 minutes or until a toothpick inserted center of cake comes out clean.
  8. Let cake rest for 15 minutes in pan before turning out onto a cake plate.
  9. To prepare glaze, combine powdered sugar, cinnamon, ground ginger, vanilla extract, and pear juice/pear nectar/milk in a bowl. Whisk until smooth.
  10. Drizzle glaze over cooled cake, then let set for 1 hour before slicing and serving.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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