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.
My husband and I really enjoyed this cake. I did halve the nutmeg and cloves because a lot of the reviewers recommended it and I was afraid I'd get a Spice Cake with some pears when what I wanted was a Pear Cake with some spices. I was pleased with the balance. Also I think the 2 cups of sugar was fine not too sweet and I used 2 eggs instead of 4 egg whites(I hate trying to figure our what to do with 4 egg yolks!). One thing I want to caution other bakers about is that I feel my oven heats to a reliable temperature and at 60 minutes I felt like this cake was perhaps 5 minutes overdone. Next time I will start checking it at 50 minutes even though some reviewers said that the hour and 10 minutes was not enough!
This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil. I also added a half cup less sugar, and used ripe pears. I did'nt leave the pears in the sugar for an hour, only for the time it took me to get all ingredients together and then when asked for, put them in and I added walnuts instead of pecans. It took only an hour to bake!..perfecto!..it tasted really good!
My family enjoyed this cake. After I sprayed my pan I coated it with a cinnamon/sugar mixture. I substituted ginger for the cloves and drizzled a powdered sugar milk & vanilla glaze over the top. This cake would also be good with apples. I'll definitely make this again.
What better way to use pears? I found the spices in this recipe to be perfect. Very flavorful and I would not change the amounts. This cake was very moist and the fact that it's "healthy" (well compared to most cakes!) is a bonus. I wouldn't change one thing about this recipe.
Tastes like a real home cooked country style cake. I used five pears I diced 2 1/2 and grated 2 1/2. I also used butter in place of the oil. The cake was moist and flavourful - yummy!!!
This cake was wonderful. I used ginger instead of nutmeg and cut the spices in half. I also used cake flour. While the pears sat for an hour with the sugar they were joined by 1 T. Myers's Dark Rum and 1 t. vanilla.
People loved the cake and asked for the recipe. Thanks so much for a delicious, beautiful cake.
Excellent! I made the cake exactly as listed and the results were delicious. Moist spicy nice pear fruit cooked throughout. I will make this one again.
Excellent! This is a great recipe to use for the pears that had spots cut out of them since you will chop them anyway. I took eight cups of pear slices then used a pastry blender to chop them up into smaller pieces reducing the volume to four cups. I also added the spices to the pear mixture to allow the flavours to soak into the fruit while sitting. Finally I used cake flour instead of all-purpose flour for a slightly more tender and finer-grained cake. This is a keeper!
This cake had great pear flavor and is quite filing. This is a good cake to eat fresh - it doesn't hold up long. After a couple of days the spices became overpowering and it became spice cake with no pear flavor.