pear bundt cake

Have you ever gone to the doctor for a cholesterol test? Does it fill you with excited anticipation, that makes you almost giddy and light headed?

That's how I felt the last time I went, until I realized that my sensations were a direct result of the fact that appointment was at 4 pm and I had not eaten since 8am. I was just hungry, not euphoric.

Being light headed has its pluses. And noticing that I can fit into my jeans a little better has even more pluses {minuses?}. So I have decided to skip lunches. One of many tricks I've devised to lose weight. Hopefully this one works out.

Eating Pear Bundt Cake is probably not the best way to lose a few pounds, but here it is, non-the-less. Cardamom is my new favorite spice. And as Deb said about her pear bread recipe, it gets better the longer you wait to eat it.

Pear Bundt Cake {adapted from Cooks.com Pear Bread}
Makes one overflowing 6 inch bundt cake

3 pears, pealed and chopped 
1 tablespoon vanilla
2 tablespoons ground cardamom

1 egg
1/4  cup + 2 tablespoons vegetable oil 
1 cup raw sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup soy milk 
2 1/2 cups whole wheat flour 
1/2 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon cardamom

1. Saute pears, vanilla, and 2 tablespoons cardamom in a saucepan until the pears soften.

2. Beat egg with oil until thick and lemon colored. Mix in sugar, molasses, pear mixture, 1 teaspoon vanilla and milk. Combine dry ingredients and stir into mixture. Use 8 1/2 x 4 1/2 x 2 1/2 inch pan {I used a 6 inch bundt cake pan and the batter did rise over the lip but I just cut it off to make the cake sit flat. The top part is extra yummy.

3. Bake at 350 degrees for 1 hour or until browned on top and a knife pulls out dry when cut into the center. Wrap well and store. Freezes well.