"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." — Barbara
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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
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