I found this recipe while trying to find ways to use up some buttermilk. What stood out was the use of the pureed pears. I had to know how this would turn out and I'm so pleased to find a new way to enjoy a dessert that is usally too decadent a choice for one trying to "eat well". I sent half of the cake to work with my husband and now his whole office wants the recipe. This one's definetely a winner.
Buttermilk Pound Cake
From EatingWell: May/June 1994
Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result.