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.
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
Add some oatfloakes, about 50 grams, add 1.5 tsp of baking powder and use 300 or 350 grams of sugar instead of the whole lot. Bake in large loaf tin. Yummy! - 11 Oct 2017
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)