Follow-up Note on the Pear Ginger Bundt Cake:
I planned to use just 1 cup of powdered sugar for the glaze, but I got it too thin and needed to add about another ¼ cup. I used scant ¼ tsp. of the cinnamon and the ginger and just 1 tsp. vanilla. I used 2 Tbs. half and half (next time, I would use 1 ½ Tbs.). (I used half and half because I have it in the refrigerator for an upcoming recipe; otherwise I would have used 1% milk.) I wanted the glaze thicker so that I could highlight the design from the Chiffon Bundt pan. It made a gorgeous presentation.
My husband took a bite of the cake and said, “This is a keeper!” It is delicious and tender. I will be baking it again.
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