Carol’s Pear Cake
Let’s keep it real with an uncomplicated but delightful journey into the past through my mom’s Tinned Pear Cake. Born from the ease of canned pears, this cake recipe is a no-fuss, straightforward creation that sparks memories of home. Join me in whipping up this down-to-earth dessert that’s less about nostalgia and more about relishing a good slice of simplicity.
Carol's Pear Cake
In honour of my mother, this is her famous Pear Cake, it
couldn’t be easier and it is delicious!
Ingredients
- 375 ml oil
- 500 ml sugar
- 3 eggs
- 5 ml vanilla
- 750 ml flour or all purpose gluten-free flour
- 5 ml bicarb
- 5 ml salt
- 5 ml cinnamon
- 820 g tinned pears drained, but save the juice for the icing
- 100 g pecan nuts
Icing
- 30 ml butter or marg
- 375 ml icing sugar
- retained pear juice or lemon juice
Instructions
- Preheat the oven to 160° C. Grease two loaf tins OR one 20cm cake tin well
- Whisk the oil and sugar together, beat in the eggs and add the vanilla
- Add the sifted dry ingredients and gently fold into the egg mixture.
- From the tin of pears, retain the juice for the icing. Chop up the pears and fold into the cake mixture along with the pecan nuts.
- Pour the mixture into the prepared tins and bake for about 1 hour and 10 minutes, or until cooked through.
- Turn out of the loaf pans and leave to cool. This cake freezes exceptionally well.
For the icing
- Mix the butter and icing sugar together. Add a little of the liquid (pear juice or lemon juice) at a time to achieve the desired consistency. Adding more if you want to make a drizzle.
Notes
Makes 2 loaves or one 22cm cake.