Moist Pear Cake

    (158)
    2 hours 35 min

    A wonderful way to use up pears when in-season. Pears are tossed in sugar and allowed to sit for a while, pureed, then mixed into a cake batter. The resulting cake is moist, full of flavour and totally moreish. Serve for dessert, afternoon tea or pop some into your packed lunch.


    154 people made this

    Ingredients
    Serves: 14 

    • 4 fresh pears
    • 200g caster sugar
    • 220g packed dark brown soft sugar
    • 120g pecans, chopped
    • 250ml vegetable oil
    • 2 eggs
    • 375g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:1hr15min  ›  Extra time:1hr marinating  ›  Ready in:2hr35min 

    1. Peel pears and thinly slice. Toss with caster sugar, dark brown soft sugar and pecans and let sit for one hour. After sitting puree pear mixture in a blender.
    2. Preheat oven to 180 C / Gas 4. Grease and flour one 23x33cm or similar sized tin.
    3. By hand stir in until just blended; the flour, salt and bicarbonate of soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared tin.
    4. Bake at 180 C / Gas 4 for 1 hour and 15 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (158)

    Reviews in English (134)

    1

    Hello, I have made this cake but was very disappointed as it turned out pretty tasteless, doesn't taste of pears at all and isn't moist either:-( don't recommennd , sorry.  -  20 Oct 2012

    by
    192

    This is one of the best cakes I've ever made. I did modify it a little, though. I omitted the nuts, because I wanted to share this with my neighbor and she hates nuts. I cut the pears like I would my apples for apple pie, and I didn't puree them, which was ideal for this cake. You can cut back on the oil by 1/4 cup and it will remain moist. I will continue cutting back on the oil 1/4 cup at a time until I get to a point where I know I need to stop. I did this with my cousin's zucchini bread recipe and I was able to cut it from 1-cup to 1/3 cups. By reducing the oil you can reduce the fat content in this recipe. Also, use "ripe" pears, ones where the skin has started to go from green to yellow. If the pears aren't "ripe" you won't get the full flavor of this deliciously moist cake.  -  09 Jun 2003  (Review from Allrecipes US | Canada)

    by
    79

    I wish I had cooked this in a loaf pan (I cooked it in the specified 9 by 13 pan)...it was much more like a dense sweet bread than a cake. My pears were very ripe (hubby couldn't believe I wasn't throwing them away! LOL) & I let them sit in the sugar mixture for longer than an hour (got distracted & left them for about 3 hours)...they had a lot of liquid in them so I decreased the oil down to 1/4 of a cup but I think it probably needed just a bit more. This cake has a very unique, subtle flavor that gets better bite after bite. I frosted this w/ Brown Sugar Sauce (from this site). My hubby ate two huge pieces! I forgot to add that the cooking time is indeed wayy off. I set the oven for an hour but because of my obsessive habit of opening the oven door, I caught it just in the nick of time w/ about 10 minutes still left on the timer.  -  03 May 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections