Pecan Pear Ginger Bundt Cake

Ingredients:

3 Bosc Pears

2/3 Cup of Water

1 Tablespoon of Lemon Juice

1 Tablespoon of Granulated Sugar

4 Ounces of Room Temperature Cream Cheese

3 Tablespoons of Heavy Cream

16 Tablespoons of Room Temperature Butter

1 ¾ Cups of Granulated Sugar

5 Large Eggs

½ Teaspoon of Vanilla Extract

1 ½ Cups of All Purpose Flour

1 ½ Cups of Cake Flour

½ Teaspoon of Baking Soda

1/3 Teaspoon of Salt

½ Cup of Finely Chopped Toasted Pecans

½ Cup of Finely Chopped Candied Ginger

½ Cup Finely Chopped White Chocolate

1 Cup of Powdered Sugar

For Garnish:

3 Tablespoons of Coarsely Chopped Toasted Pecans

3 Tablespoons of Coarsely Chopped Candied Ginger

• Preheat the oven to 350 degrees Fahrenheit.
• Cut each pear in half and peel and core them. Cut each ½ into 4 slices. Place the slices into a saucepan with water, lemon juice and 1 tablespoon of granulated sugar. Bring to a boil then lower heat to medium and simmer for 10 minutes. Drain the pears, reserving the liquid. Set both aside to cool. After the pears have cooled, puree 2/3 of them in a food processor. Coarsely chop the remaining 1/3. Set aside to use later. You may do this step the night before and store the puree, pear liquid and chopped pears in the fridge.
• Whisk the cream cheese and heavy cream together until smooth. Set aside to use later.
• Beat the butter and 1 ¾ cup of granulated sugar, with an electric mixer until smooth and creamy about 2-3 minutes.
• Add the eggs one at a time, mixing after each addition until incorporated into the batter. Add the vanilla and mix until incorporated.
• Next add the cream cheese and heavy cream mixture. Mix until incorporated.
• Sift the flours with the baking soda and salt. Add ½ to the batter and mix on low speed only until incorporated. Next add the pear puree and the rest of the flour mixture.
• Using a spatula fold into the batter the chopped cooked pears, pecans, candied ginger and white chocolate.
• Transfer the batter to a 12 cup Bundt pan that has been sprayed with non-stick cooking spray. Smooth the top of the batter.
• Bake for 45-50 minutes, or until top springs bake when pressed.
• Let cool for 10 minutes then invert on a rack to finishing cooling.
• Mix the powdered sugar with 2 Tablespoon of the pear liquid until smooth. Pour over the top of the cake so that some drips down the sides. Garnish with pecans and candied ginger.
• Enjoy!!