Best 11 Spiced Pear Cake Recipes

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Craving a delectable treat that fills your home with the warm, inviting aroma of autumnal spices? Look no further than the spiced pear cake, a culinary symphony where the subtle sweetness of pears harmonizes with a medley of spices, creating a taste sensation that is both comforting and captivating. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will take you on a journey to discover the best spiced pear cake recipe, offering insights into the secrets of achieving the perfect balance of flavors and textures.

Here are our top 11 tried and tested recipes!

SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers-if there are any-taste great with coffee or tea the next day. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 16

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional

Steps:

  • Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition., Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.

Nutrition Facts : Calories 419 calories, Fat 25g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 347mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

PEAR SPICED BUNDT CAKE



Pear Spiced Bundt Cake image

We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 14

3 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
5 ripe pears
3/4 cup vegetable oil
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/4 cup butter
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup whipping cream
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
  • In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
  • In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
  • Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
  • Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

Nutrition Facts : ServingSize 1 Serving

SPICED RUM AND PEAR CAKE



Spiced Rum and Pear Cake image

The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 16

1/2 cup spiced rum
2 cups sugar
3 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
1 cup chopped walnuts
1 cup golden raisins
GLAZE:
1 cup confectioners' sugar
2 tablespoons rum

Steps:

  • Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE



Spiced Hazelnut-Pear Cake With Chocolate Sauce image

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Provided by Katherine Sacks

Categories     Dessert     Christmas     Pear     Cake     Hazelnut     Chocolate     Spice     Cinnamon     Wine     Bake     Christmas Eve     Winter

Yield Makes one 9" cake

Number Of Ingredients 26

For the pears:
10 ripe but firm Bosc pears (about 3 3/4 pounds)
2 cups dry white wine
1/2 cup light brown sugar
2 tablespoons unsalted butter, cubed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the cake:
3/4 cup (1 1/2 sticks) butter, softened, plus more for pan
1 cup blanched hazelnuts
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
3 large eggs
For assembly:
3 ounces dark chocolate, coarsely chopped
1 1/2 cups heavy cream, divided
Special Equipment
A 9" cake pan (preferably springform)

Steps:

  • Poach the pears:
  • Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
  • Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
  • Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
  • Bake the cake:
  • Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
  • Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
  • Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  • Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
  • Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
  • Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
  • Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
  • Assemble the cake:
  • Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
  • Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
  • Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
  • Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
  • Do Ahead
  • Cake and pears can be made 2 days ahead; cover in separate containers and chill.

SPICED POMEGRANATE-PEAR CAKE



Spiced Pomegranate-Pear Cake image

This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups pomegranate juice
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slices
CAKE:
3/4 cup 2% milk
1 teaspoon white vinegar
10 tablespoons butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
BUTTERCREAM FROSTING:
1-1/2 cups butter, softened
2 teaspoons vanilla extract
2 to 3 drops red food coloring, optional
7-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Pomegranate seeds

Steps:

  • In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.

SPICED PEAR CAKE



Spiced Pear Cake image

From Family Circle magazine. I usually never make things from canned ingredients, but I had baked a few scratch cakes and at the last minute I wanted to make sure I had enough desserts. Very easy and surprisingly good.

Provided by chia2160

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

cooking spray
1 (15 ounce) can bartlett pears
1 (18 ounce) box spice cake mix
3 eggs
1/2 cup vegetable oil
3/4 cup water
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup walnuts, chopped
icing sugar, for dusting

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a bundt pan with cooking spray.
  • Drain pears; pat dry; cut into small chunks.
  • Mix cake mix with the eggs, oil, water, ginger and salt.
  • Mix in nuts and pears.
  • Pour batter into prepared pan; bake for 40 minutes.
  • Remove to wire rack and cool.
  • When cool sift icing sugar over the top.

SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

My friend and neighbor Laurie gave me this recipe from her Aunt Lucille, who lives in Texas, it is a clipping from a magazine. I don't think it is from a cookbook -it is hard to tell as it looks like it used to be shinier paper. This is such an easy recipe that I thought you might like to try it too!

Provided by Pat Duran

Categories     Other Desserts

Time 1h35m

Number Of Ingredients 19

SUGAR SAUCE:
5 Tbsp unsalted butter, at room temperature
2/3 c light brown sugar,packed firmly
2 Tbsp pure maple syrup
PEAR PREP:
1 Tbsp granulated sugar
2 large ripe bartlett or anjou pears, peeled, cut in 1/2 and cored
1 tsp each of ground cinnamon and of ground cardamom
1/4 tsp ground cloves or less
garnish: maraschino cherry halves
CAKE:
3/4 c granulated sugar
1/2 c butter
1 1/2 c all purpose flour
2 tsp baking powder
1 tsp salt
3/4 c milk
2 tsp vanilla extract
2 large eggs at room temperature

Steps:

  • 1. Preheat oven to 350^. spray a 9-inch round cake pan and then cut circle of parchment or waxed paper for bottom and butter it and the insides of the pan; set aside.
  • 2. SUGAR SAUCE: In a bowl, using a wooden spoon, beat together the ingredients until thoroughly blended. Spread this mixture over the bottom of the prepared cake pan.
  • 3. PEAR PREP: Cut the pear slices into 1/4 inch slices and place in a bowl. Sprinkle with the sugar and spices; stir gently to coat evenly. Arrange the pears in the bottom or the pan; fanning them in spiral fashion , so that the tapered ends point outward; use the small slices to fill any spaces. From another pear you can cut a piece from the center to make a circle. Place cherry halves in between pears and into the center.
  • 4. CAKE: Whisk together flour, baking powder and salt.Set aside. Pour the milk and vanilla into measuring cup. set aside. --- In the large bowl of your electric mixer , beat the butter and sugar on medium-high , until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scrape bowl sides after each addition. Reduce the speed to low and add the flour mixture in 3 addition , alternating with the milk mixture, beginning and ending with flour. Increase the speed to medium-high and beat 2 minutes.
  • 5. Pour the batter into the cake pan and spread evenly over the pears. Bake until a cake tester inserted into the center comes out clean , about 60-70 minutes.
  • 6. Immediately place a plate larger than the pan, upside down on top of the cake. Carefully invert the cake with the plate, then carefully lift off the pan;gently shaking the pan if necessary to release the cake. Carefully remove the paper. Scrape any goo onto the cake. Let cool for 30 minutes.

SPICED PEAR CAKE



Spiced Pear Cake image

Although Becky Vaughn Coleman of Desert Hot Springs, California took a shortcut by using a convenient mix, she didn't shortchange cake lovers with the results!

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 9

1 can (15 ounces) pear halves in juice
1 package white cake mix (regular size)
1 large egg
2 large egg whites
1/4 cup reduced-fat sour cream
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons confectioners' sugar

Steps:

  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. Drain pears, reserving juice. Chop pears; place in a large bowl. Add reserved pear juice. Add the next seven ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into prepared pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"



Spiced Cocoa and Red Pear

Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.

Provided by Tiffany Bannworth

Categories     Other Desserts

Time 1h

Number Of Ingredients 34

CAKE
2 stick butter, unsalted
1 c sugar
1 c dark brown sugar
1 Tbsp honey
3 c flour
1/3 c cocoa powder, unsweetened
1 Tbsp baking soda
1/2 Tbsp baking powder
1 tsp salt
3 eggs
3/4 c cooled earl grey tea, strongly brewed
1 Tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 c dark chocolate chunks
2 red pears, diced
non-stick olive oil spray
cocoa powder for dusting
1 Tbsp coarse sugar, large grain (optional)
1 pinch cinnamon sugar (optional)
FROSTING
2 chocolate, unsweetened squares
1 stick butter
1/2 tsp apple pie spice (or substitute cinnamon)
1 tsp vanilla
1 1/2 c sugar ( i like granulated, heavily creamed, but you can used powdered)
TOPPING
1 chocolate, unsweetened squares
2 Tbsp sugar ( i like granulated, heavily creamed, but you can used powdered)
1/2 stick butter
1 tsp heavy cream, cold
1 Tbsp sliced almonds
2 Tbsp honey

Steps:

  • 1. Preheat oven to 325.
  • 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
  • 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
  • 4. Fold in pears and chocolate chunks.
  • 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
  • 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
  • 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
  • 8. Remove cake and cool completely.
  • 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
  • 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
  • 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
  • 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
  • 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
  • 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
  • 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.

SPICED PEAR UPSIDE DOWN CAKE



Spiced Pear Upside Down Cake image

Make and share this Spiced Pear Upside Down Cake recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 16

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 egg
1/3 cup molasses
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
ice cream (optional)

Steps:

  • Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
  • In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
  • Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.

Nutrition Facts : Calories 426, Fat 25.5, SaturatedFat 13.6, Cholesterol 74.9, Sodium 380.2, Carbohydrate 47.8, Fiber 2.7, Sugar 25.5, Protein 4.3

SPICED PEAR CAKE



Spiced Pear Cake image

Make and share this Spiced Pear Cake recipe from Food.com.

Provided by ImPat

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

250 g butter (at room temperature)
1 cup brown sugar (firmly packed)
2 eggs
1/4 cup golden syrup
1 1/3 cups plain flour
1 teaspoon bicarbonate of soda
3 teaspoons mixed spice
2 pears (medium)
icing sugar (to dust)
vanilla custard (to serve)

Steps:

  • Preheat oven to 180C (160C fan forced).
  • Grease and line a 30cm x 30cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • Using an electric mixer, beat butter and sugar in a small bowl until pale and creamed and then beat in eggs, one by one, until combined.
  • Stir in golden syrup, then transfer mixture to a large bowl and sift flour, bicarbonate of soda, mixed spice over butter mixture and add 1/4 cup hot water, stirring until just combined and then spread mixture into prepared pan, smooth surface.
  • Peel, core and quarter pears and slice thinly and then arrange pear, overlapping slightly, over cake mixture in pan and then bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
  • Remove cake from oven, then stand in pan for 5 minutes and then transfer to a wire rack to cool completely.
  • Dust with icing sugar and serve with custard.

Tips for the Best Spiced Pear Cake:

  • Use ripe pears. This will give your cake the best flavor and texture.
  • Peel and core the pears before cooking them. This will help them to cook evenly.
  • Simmer the pears in a mixture of water, sugar, and spices until they are soft. This will infuse them with flavor and make them moist.
  • Drain the pears well before adding them to the cake batter. This will help to prevent the cake from being too wet.
  • Use a combination of spices to flavor the cake. This will give it a warm and inviting flavor.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Spiced pear cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. You can choose to use different spices, nuts, or fruits. You can also make the cake gluten-free or vegan by using alternative ingredients.

No matter how you choose to make it, spiced pear cake is sure to be a hit. It is a delicious and festive cake that is perfect for sharing with friends and family.

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