Start by gathering all the ingredients on your countertop. This way, you'll have everything at your fingertips and can breeze through the recipe without having to rummage through your pantry mid-process.

In a large mixing bowl, combine the chopped pears and granulated sugar. Give it a gentle stir, then let this mixture sit for about an hour. This resting period allows the pears to release their natural juices which enhances the sweetness of the cake.

While your pears are resting, go ahead and preheat your oven to 325°F (165°C). This will ensure it’s perfectly hot when you’re ready to bake the cake.

Generously spray a 10-inch Bundt pan with non-stick cooking spray. Make sure to cover all the nooks and crannies, because nobody wants their precious cake to stick!

In a separate bowl, whisk the egg whites until they’re frothy. You don’t need to beat them to soft peaks; a nice froth will do just fine!

Once your egg whites are ready, add in the canola oil, chopped walnuts, and the pear mixture you let sit. Stir until everything is well combined.

In another bowl, mix the sifted flour, salt, baking powder, cinnamon, nutmeg, and cloves. This is where you bring in those warm, inviting spices. Slowly incorporate the dry mix into the pear mixture, stirring gently to avoid overmixing.

Carefully pour the cake batter into your prepared Bundt pan. Spread the mixture evenly to ensure an even bake.

Step 9: Bake the Cake

Place the Bundt pan in your preheated oven, and bake for approximately 1 hour and 10 minutes. Keep a close eye on it toward the end; once a toothpick inserted into the center comes out clean, it’s ready!

Once your cake is done, let it cool in the pan for about 10 minutes. Then gently invert it onto a wire rack or a serving plate. Allow it to cool completely before slicing. Patience is a virtue here—this cake is best served at room temperature!