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.
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)