Best-Ever Pear Cake

    3 hours 10 min

    A super delicious pear cake, which is the perfect way to make use of pears when in-season. Serve thickly sliced with sweetened whipped cream for dessert.

    309 people made this

    Serves: 12 

    • 650g peeled, cored and chopped pears
    • 400g caster sugar
    • 375g plain flour, sieved
    • 1 teaspoon salt
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 4 egg whites
    • 160ml rapeseed oil
    • 110g chopped pecans

    Prep:25min  ›  Cook:1hr10min  ›  Extra time:1hr35min marinating  ›  Ready in:3hr10min 

    1. Combine the pears and the sugar and let stand for one hour.
    2. Preheat oven to 170 C / Gas 3. Spray a 26cm tube cake tin with cooking oil spray.
    3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
    4. Stir the flour, salt, bicarbonate of soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared tin.
    5. Bake at 170 C / Gas 3 for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing from tin.

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    Reviews & ratings
    Average global rating:

    Reviews in English (296)


    Sorry but this was inedible for me due to the cloves. Would have been a decent cake without it.  -  18 Oct 2016


    I made this cake 3 times in one week, I didn't have any nutmeg so I decided to try adding a tsp. of ginger, it was real good, everyone loved it. Yesterday I made the pear cake again but this time using nutmeg,it was good but everyone liked the first ones better (made with the ginger). The nutmeg gives it a more spicy taste, with the cloves & cinnamon it's already "spicy" and the ginger compliments instead of overpowering. I will use only ginger when I make this cake, and I will be making these often too. It's a wonderful, moist cake. I baked it for 60 minutes. Perfect! This is a great recipe.  -  22 Apr 2002  (Review from Allrecipes US | Canada)


    My husband and I really enjoyed this cake. I did halve the nutmeg and cloves because a lot of the reviewers recommended it and I was afraid I'd get a Spice Cake with some pears when what I wanted was a Pear Cake with some spices. I was pleased with the balance. Also, I think the 2 cups of sugar was fine, not too sweet and I used 2 eggs instead of 4 egg whites(I hate trying to figure our what to do with 4 egg yolks!). One thing I want to caution other bakers about, is that I feel my oven heats to a reliable temperature and at 60 minutes I felt like this cake was perhaps 5 minutes overdone. Next time I will start checking it at 50 minutes even though some reviewers said that the hour and 10 minutes was not enough!  -  23 Oct 2005  (Review from Allrecipes US | Canada)