Reviewed: Nov. 18, 2009

I thought this cake was fantastic! I had a few extra pears in the house so I peeled them & cut them into thin slices & layered them into the cake & on the top. It was brilliant!

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Beverley

Cooking Level: Expert

Living In: Bedford, Bedfordshire, England, U.K.

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Reviewed: Nov. 7, 2009

I doulbed it (had the pears) and did two 9 inch rounds, topped with simple glaze- delish!

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Jana

Cooking Level: Intermediate

Home Town: Mount Pleasant, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 15, 2009

I agree with some of the reviews. The cake came out perfectly moist but nobody could tell it was made with pear. I followed the recipe exactly except mine only cooked for 45min and it was perfect. Maybe next time I'll try keeping the pears in pieces instead of blending them.

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CARVELLI

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Reviewed: Sep. 10, 2009

I was very very excited to make this, even waited days until the pears were ripe enough to make the whole house smell great! But I have to say I was pretty disappointed. The cake itself came out perfect, and there was nothing wrong with it, but the taste was very...not what I had expected. I was hoping for a lot more pear taste, and it was so light, it could have been any fruit. It is wonderful in the morning with butter and a hot cup of tea, but I probably will never make this again- at least with pear. I did love soaking the nuts and fruit in the sugars for an hour- that part I WILL keep doing! I did enjoy trying something new- thank you!

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HawaiIrish

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Reviewed: Sep. 9, 2009

10 STARS! This is awesome, make it as it suggests, you can't go wrong. Spices are just right, you could lower the sugar a little bit and add cream cheese icing.

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: Aug. 10, 2009

This was really moist and flavorful...I did change some things to make it healthier...I used 1 cup applesauce instead of oil, and substituted 1 cup of the flour for ground flaxseed...it was so moist, I may try using a mix with wheat flour next time...I made this into muffins for a quick breakfast for my teens...will definitely make again.

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Donna

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Reviewed: Jul. 6, 2009

WOW, I had a whole bag of pears that were really over ripe. I needed a recipe that kids would like, since I have a day home and they would be eating it for snack. I am SO glad I found this one. I doubled it,(since I had so many pears) and made a few changes. I didn't have pecans, so instead I used a few walnuts. I substituted half the sugar with cane sugar. And for one of the six cups of flour, I used wheat germ and flax seed. I also took the advise of others and cut down the oil. This recipe is a definate keeper. Thanks so much.

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Busymom247

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Reviewed: Jun. 28, 2009

So easy and so good! I didn't use nuts because the kids don't like them, but I followed the rest of the recipe exactly. We actually had this with sunday breakfast, nice treat.

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Scaredith

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jun. 11, 2009

This was a good, moist cake but we couldn't taste the pears. I asked my kids to guess the "secret ingredient" and they guessed bananas. I will make this again whenever I have pears that are not getting eating.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2009

Great recipe. I didn't blend the pears, just sliced & chopped thin. I used two cups of all-purpose flour & 1 cup of whole wheat flour. (Husband is diabetic) Frosted with 8 ozs. cream cheese, 1 stick butter, softened & creamed.1tsp vanilla, liberal amt. of pecan pieces on top. Refrigerated several hours. Guests asked for this recipe.

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Naomi41

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Reviewed: Mar. 7, 2009

Our family's new fav cake! I used brown sugar only not white. Used macadamia nuts as we didn't have pecans or walnuts. Didn't puree the pears, simply sliced them thin. We used the cream cheese frosting also on this site. Fabulously deeelicious & Perfect combo with tea or for dessert with a cup of steaming latte! Husband took it to work and all the guys wanted a copy of the recipe to take home to their wives...hehe. No one could believe there was pear in the cake :o) Thank you so much for sharing!

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Alie

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Nov. 30, 2008

The cake was sweet but not too sweet. I didn't have pecans to put on the cake though. I used whole wheat flour instead of the white to make it a little bit healthier. The only change I made to the icing on top was adding some of a left over caramel topping I made for a caramel crunch apple pie.No one could tell if it was pear and not apple. I will make again.

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Ashley B.

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

All of my coworkers ate it. I should have waited for the pears to ripen a bit more.

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LeClercq

Home Town: Alexandria, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Oct. 3, 2008

This was a great cake. Not too sweet. I glad I paid attention as it was well done in my oven at 1 hour....don't overbake..

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Besimom

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Reviewed: Sep. 21, 2008

This cake is wonderful and was big hit. The only changes I made were to omit the nuts and I leave the pears chunky. I baked it in a glass pan and it was done in only 50 minutes. It tastes great on it's own, but with a cream cheese frosting it's spectacular. It was moist enough that next time I may take other reviewers suggestions and cut down on the oil

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suej

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Reviewed: Jun. 5, 2008

This cake is awesome! It reminds me of an old fashioned cake like my Granny used to make. I used 1 cup of "Smart Balance" oil to make it healthy. It turned out really moist. My hubby and I can't keep away from it! Thanks.

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Renee

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Reviewed: Feb. 9, 2008

New, different, great way to use up the over-ripe pears... we used asian pears and everyone was delighted. Nice flavor, delicate but moist. Great with or without a glaze type frosting ( we used a simple lemon/ white sugar glaze) Thanks!

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J.Brown

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 13, 2008

This was delicious. Made in 2 8" round cake pans, did half oil/half applesauce, and frosted with cream cheese frosting. I let the cake sit out on the counter for about a day and a half before icing and serving, and it was incredibly moist. My only complaint would be that it lacked a dominant pear flavor. Next time I will puree more pear and use that instead of the applesauce.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Dec. 31, 2007

I made this recipe with a few sligt revisions. I reduced the oil to 1/2 cup and subsituted chocolate chips for the pecans. The cake smelled wonderful and was generally good - certainly nice with a cup of tea or coffee. Not sure if I will make again as it has not been a hit with my family.

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MIZWHITE

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 21, 2007

Nice! I used 1/4 less of both sugars and oil, used 1/3 whole wheat flour, omitted nuts and cooked it for 15 minutes less. I suppose I wasn't really following the recipe much, but I came out with a delicious cake, akin to banana bread.

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mysharona

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Fabulously Sweet Pear Cake

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