About this recipe:I've been making this pear cake recipe for years, until now only with fresh pears. But last week I had none and so used tinned pears - it was just as good! The cake tastes best still slightly warm and with whipped cream.
lard for greasing tin
breadcrumbs for tin
1 pinch of salt
215g plain flour
1 pinch ground cloves
1kg fresh pears (or 850g tinned)
knob of butter
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 190 C / Gas 5. Grease a 23cm cake tin and sprinkle it with breadcrumbs. Tip the pan upside-down over the sink and shake off any excess breadcrumbs.
Beat the eggs and milk. Add sugar, salt, flour and cloves until a smooth mixture is formed (it's quite firm but that's not a problem).
Peel and core the pears. Cut the pears into slices and use a spatula to fold them into the cake mixture.
Spoon the cake mixture into the prepared tin, spread it out with the spatula and smooth it out.
Drop small knobs of butter over the cake. Bake in the preheated oven for 50 minutes until the cake is lightly browned on top.