This moist and delicious cake is ideal to make when fresh pears are in season. It's also lower in fat and cholesterol than most regular cakes.
This made quite a substantial cake (in my gugelhopf cake tin) that was moist and not too sweet....perfect for afternoon tea served warm with a little butter! I made it to use up some pears in the fruit bowl. I didn't have any pecans so I used almonds but you could use walnuts too. I didn't put cloves in because I don't like them. It's important to cool the cake before turning out onto a plate in one piece so be patient! - 21 Feb 2015
I wasn't too impressed with the high levels of sugar and oil required in this recipe but I had pears to cook up before they spoiled and this recipe looked great. Apart from accidentally cooking the cake for three hours longer than required due to turning off the oven alarm rather than the oven itself, the cake - which had a slightly hard shell - was still very moist in the middle and tasted great. Going to try again next weekend, especially as I am pretty sure this case is not going to last due to being so yummy! - 08 May 2016
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. - 22 Apr 2002 (Review from Allrecipes USA and Canada)