Recipe by Barbara
"This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
peeled, cored and chopped pears
sifted all-purpose flour
1 1/2 teaspoons
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.
This cake had great pear flavor and is quite filing. This is a good cake to eat fresh - it doesn't hold up long. After a couple of days the spices became overpowering and it became spice cake with no pear flavor.
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!
This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil. I also added a half cup less sugar, and used ripe pears. I did'nt leave the pears in the sugar for an hour, only for the time it took me to get all ingredients together and then when asked for, put them in and I added walnuts instead of pecans. It took only an hour to bake!..perfecto!..it tasted really good!
My family enjoyed this cake. After I sprayed my pan I coated it with a cinnamon/sugar mixture. I substituted ginger for the cloves and drizzled a powdered sugar, milk & vanilla glaze over the top. This cake would also be good with apples. I'll definitely make this again.
What better way to use pears? I found the spices in this recipe to be perfect. Very flavorful and I would not change the amounts. This cake was very moist and the fact that it's "healthy" (well, compared to most cakes!) is a bonus. I wouldn't change one thing about this recipe.
Tastes like a real home cooked country style cake. I used five pears, I diced 2 1/2 and grated 2 1/2. I also used butter in place of the oil. The cake was moist and flavourful - yummy!!!
Excellent! I made the cake exactly as listed, and the results were delicious. Moist, spicy, nice pear fruit cooked throughout. I will make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Pear Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a 5-star pineapple upside-down cake.
See how to make a moist, delicious pistachio cake.
A moist, tender coffee cake with a sweet, crunchy pecan topping.