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Pear and pecan cake

Come 7 o clock, whether the kids are down yet or not, I am getting into my PJs and putting the kettle on, ready for a cuppa and a little somethin’-somethin’. Sometimes the kids join me, we have a nice little time. Usually it’s a homemade treat, though last night it was a local bakery’s mince pies. (I’m making some homemade mincemeat today so hopefully my own mincies will feature on here soon – YAY, so Christmassy!)

If I don’t have some homemade treats in the house I get a bit panicky – I can’t fathom having no options to accompany my tea drinking. At this time of year it’s ideally a cake that you can grab a slice quickly, cold with a cuppa for elevenses or a mid afternoon pick me up, or that you can warm up and serve with custard or cream after dinner for a pud – like this one! I like using up overripe fruit in cakes; they are past eating and perfect to use in baking. Some people don’t like walnuts, as they have a slight bitter taste. I suggest replacing with pecans if you’re in this club of walnut haters. They have the same creamy taste and nobbly crunch, but no bitterness.

I have adapted Mary Berry’s Apple and Cinnamon cake here, omitting sultanas, switching up pears for apples and pecans for walnuts. I cooked it for a bit less time too. Also, I folded my fruit throughout, instead of creating a middle layer, which is what Mary does.

This is such a delicious, easy cake. One of the nicest I’ve made for ages.

Makes: a large cake which slices into 8 large or 16 little slices
Prep time: 5 minutes
Cook time: 60 minutes

225g softened butter
225g soft brown sugar
225g self-raising flour
3 large eggs
100g pecans, chopped roughly
2 teaspoons of baking powder
400g (ish) of pears, peeled, and chopped into dice
1 teaspoon of cinnamon


  1. Preheat oven to 170C. 
  2. Grease and line a 23cm diameter cake tin. 
  3. Beat all the ingredients together, leaving the fruit till last, and gently folding it in. 
  4. Pour the batter into the lined cake tin. 
  5. Bake for 60 minutes. 
  6. Let it cool in the tin then take out to finish cooling on a rack. Eat warm with cream, then cold without.


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