Ingredients
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground cardamom
1 1/2 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
3 tablespoons milk
3 eggs
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Preheat oven to 350. Spray bundt pan with nonstick cooking spray. In a medium bowl, whisk flour, baking powder, baking soda, salt and cardamom. In a large bowl, beat oil and sugar with an electric mixer until light and fluffy. Add vanilla, milk and eggs and continue to beat for about 3 minutes. Add in flour a cup at a time, mixing on low speed after each addition until just combined. With a wooden spoon, mix in pears, candied ginger and walnuts. The batter is thick, so this will take some elbow grease. Spoon batter into bundt pan and bake for 80 to 90 minutes, until the top is golden. Let the cake cool in the pan for 15 minutes and then gently run a butter knife between the cake and pan to make sure the cake isn't sticking. Invert the cake onto a cooling rack and let it sit until its completely cooled. In a small saucepan, heat cream until it just starts to boil. Turn off heat, add chocolate chips and whisk until smooth. Let it sit and cool until it thickens - about an hour at room temperature- or put it in the fridge to speed it up. Whisk the mixture for about 30 seconds to make it a little fluffier and spoon it over the top of the cake.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Flexible silicone bundt — easy release from intricate shapes
Green pods — crush for chai, biryani, Scandinavian baking
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating