Sweet Pear Cake

    2 hours 35 minutes

    This is a wonderfully sweet and fresh pear cake. The secret is to marinate the sliced pears in sugar before pureeing. Delicious!

    156 people made this

    Serves: 14 

    • 4 fresh pears
    • 1 cup (220g) white sugar
    • 1 cup (185g) packed brown sugar
    • 1 cup chopped pecans
    • 1 cup vegetable oil
    • 2 eggs
    • 3 cups (375g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons bicarb soda
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:1hour15min  ›  Extra time:1hour marinating  ›  Ready in:2hours35min 

    1. Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar and nuts then let sit for one hour. After sitting puree pear mixture in a blender.
    2. Preheat oven to 180 degrees C. Grease and flour one 20x30cm pan.
    3. By hand stir in until just blended: the flour, salt and bicarb soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
    4. Bake for 1 hour and 15 minutes.

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    Reviews in English (147)


    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.  -  09 Jun 2003  (Review from Allrecipes USA and Canada)


    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.  -  03 May 2006  (Review from Allrecipes USA and Canada)


    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.  -  14 Dec 2004  (Review from Allrecipes USA and Canada)