Fabulously Sweet Pear Cake Recipe - Allrecipes.com
Fabulously Sweet Pear Cake Recipe

Fabulously Sweet Pear Cake

Recipe by  

"This is a recipe of my great-great grandmother's. It is wonderfully sweet and fresh. It's so delicious, it never lasts long!"

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Ingredients Edit and Save

Original recipe makes 1 -13x9 inch cake Change Servings


  1. Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  3. By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2003

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.

Most Helpful Critical Review
Jun 12, 2011

Double the pears, and cut the sugar in half. It will still be a Fabulously sweet cake.

May 03, 2006

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.

Dec 14, 2004

Perfect use for overripe pears. I used hand mixer & left small chunks which added nice texture, also added ginger & cinnamon and cut oil to 2/3 cup and cook time to 50 min.

Jul 21, 2003

Thank goodness for Grandmas recipes. I use my Grannys whenever I can. This is a GOOD cake and the Best way of using up RIPENING pears. My kids loved it and my neighbors want the recipe. I dont like changing recipes the first time out but I topped with cream cheese icing and subbed WHEAT flour for the all purpose ( I got caught with just a cup or so of A/P and had no choice ). Results were very favorable. THANX

Jan 26, 2005

This was absolutely fabulous. I used EXTREMELY ripe pears which I think help make it so delicious. My mother-in-law even asked for the recipe (a FIRST!). I used a simple powdered sugar and milk glaze which was perfect. Thanks so much for this keeper!

Jan 24, 2006

WOW!! I just made this cake about and hour ago and it is awesome! This cake is so moist I wouldn't recommend changing anything although I did add a dash of cinnamon. I also made a simple vanilla icing for equal parts confectioners sugar and butter (1lb and 1 cup) and .5 tsp vanilla extract and it made it so sweet and tasty. All my boyfriend could say is, "WOW!!" with a mouth full of it! Thanks so much for this awesome recipe!!

Jul 21, 2003

This was a beautiful cake, which we enjoyed both warm with cream, and cold with tea. I disagree that it is bland: all that it needs is beautiful, perfumed ripe pears. If you have those, then spices aren't necessary. Make it, and enjoy it!


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  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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