Pear and Nut Bundt Cake with Cardamom

5 from 3 votes
Cook Time 25 mins
Rest Time 55 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 446 kcal


  • 3 Pc. Eggs
  • 75 g Raw cane sugar
  • 100 ml Oil suitable for baking
  • 220 g Wholemeal spelt flour
  • 1 tsp Cinnamon
  • 3 tsp Tartar baking powder
  • 0,5 tsp Ground cardamom
  • 1 pinch Salt
  • 30 ml Plant milk
  • 1 tbsp Rum
  • 200 g Diced pears
  • 50 g Walnuts


  • Beat eggs, sugar and oil until frothy. Add flour, baking powder, salt, cinnamon and cardamom and rum and stir in briefly. Stir in vegetable milk depending on the consistency of the dough. It should be between 30 and 50 ml.
  • Chop walnuts and peel and dice pears and fold in last. Put the dough in a small Gugelhupf tin that has been greased and dusted with flour and cook in the preheated oven at 180 degrees top / bottom heat for approx. Bake for 45-55 minutes.
  • Then let it cool in the mold and then turn it out. Dust with powdered sugar or cover with a chocolate icing, if you like.


Serving: 100gCalories: 446kcalCarbohydrates: 50.8gProtein: 5.3gFat: 20.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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