Pear & mincemeat crumble cake

Pear & mincemeat crumble cake

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(25 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Cuts into 12 slices

With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
442
protein
7g
carbs
50g
fat
25g
saturates
12g
fibre
2g
sugar
36g
salt
0.56g

Ingredients

For the pears

  • 4 firm pears, peeled, cored and cut into thumb-size pieces
  • 3 tbsp golden caster sugar
  • 1 tsp mixed spice

For the cake recipe

  • 250g pack salted butter, softened (use a tiny bit for greasing)
  • 250g golden caster sugar
  • 1 tsp vanilla extract or vanilla paste
  • 5 large eggs
  • 200g self-raising flour
  • 100g ground almonds
  • 7 tbsp plain flour
  • 6 tbsp mincemeat

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Method

  1. Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn’t be juices once the pears are cooked. Add the spice; leave to cool.
  2. Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
  3. Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.

Recipe from Good Food magazine, January 2010

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Comments

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Sarahjenkins25's picture
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lovely cake, great with some cream. Mine did need longer than 1.5 hours - nearer to 2 and i have a brand new oven.

simonewoolley's picture

Came out perfectly, and having read the comments, I thought it would need longer, but it actually only needed the 1 hour 30 stated in the recipe- and fruit has stayed inside too. I substituted the ground almonds with flour to make it nut free- just cooling and looks delicious. Top recipe BBCGF

mona.mona's picture

Cake tasted fine but all mincemeat and pears slid to the bottom, so it ended up being a thick layer of almondy sponge on top of caramelised spced pears! Not sure if I would do that again - maybe without the layer of cake on top of pears?

jododd71's picture
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Beautiful cake, moist with a little hint of spice reminds me of Xmas all over again!!! My cake cam out just like the picture but it did need 2 hours baking

vivaves's picture
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This is a lovely cake, but I wonder whether I'll make it again, given that it took more than twice as long to cook as the recipe states, and the fact that the slow cooking meant that it took ages for the surface of the cake to set in the oven, with the result that the crumbly topping just 'dissolved' into it. So no crumbly topping at all, just a smooth surface. There is an immense amount of butter in the recipe, which makes it very buttery - could argue greasy; personally I like the butteriness but it does pile on the calories and the sat fat, unfortunately! So yeah. A delicious cake but not without its issues. I think if I were to persevere and make it again I'd not put the crumbly topping bit on until the cake had already been in the oven long enough for the surface to set.

jbolding's picture

This cake is wonderful, looks just like the picture but more moist!
Took a little longer than an hour and a half.

themadcoder's picture

I am allergic to nuts. Will there be enough volume of ingredients if I leave out the almonds

lmouat's picture
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Mmmm, nice. I used Apples instead of Pears too and it worked very well. There was still some left on the 2nd day and it was still lovely and moist.

katieparkes1's picture
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Made this with leftover mincemeat from xmas and it was lovely, really moist and tasty, will definitely make it again! I used a slightly larger tin and it took 2 and a half hours to cook but was well worth the wait.

kingtwig's picture
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Tastes delicious! It took 2 and 3/4hrs to cook though! But, marvellous recipe all the same :o)

kingtwig's picture
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Mine is in the oven now, and the mix has also risen over the top, like someone said in a previous comment. It basically looks like the crumble has melted. Next time I'll add another tablespoon of flour into the crumble topping to make it a bit drier....so hopefully that should prevent it happening again. Smells delicious though- can't wait to have slice! :o) Mine also looks like it'll take more than the 1hr30 suggested.

dlittlewood's picture

Despite messing this up by adding all the flour at once and having to thin it out with milk, plus I used left over Bramley apples not pears this was still al ovely cake especially with custard and a greatway to use up leftover mince meat. One definately to remember for next year

pearlhoque's picture
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Really scrummy way to use mincemeat without having them in the usually pies (which I overdose on before the big day)! My crumble topping was a bit too dough like (as I think I had too much) so had to throw loads more flour in before it even looked vaguely crumb like. otherwise, followed recipe to the letter.

jaenelle's picture
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Definitely needs a 23cm tin and still took the hour and half to cook. Came out exactly like the picture. Personally not overwhelmed by this one. I think it works better with custard than on its own. Freezes well.

gerigrub's picture

The cake mix appears to have risen over the top of the crumble filling. It looks very peculiar!

kasiakoczwara's picture
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9 inch tin - much better idea!

foodyman's picture

I didn't have pears in the house, used apples & persimmon instead, I live in Spain and shared it with some Spanish friends, we all thought it the best cake ever, John Jack

eleanormayo's picture
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I made this in a loaf tin instead of a round tin and unfortunately it rose so much that when I took it out of the tin it was unable to support its own weight! I managed to salvage half of it and the rest was attacked by my colleagues with spoons! Very popular on taste and will try again, but in a 9inch cake tin as I don't think 8inch would be big enough.

jannyb555's picture
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I thought this was a lovely tasting cake but very fiddly and took a while to get everything ready to assemble. The kitchen looked like a bomb had dropped but I'm guessing that may just be me :-)
Have received requests for the recipe from friends and family so must be good.

bluesnicket's picture
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I used tinned pears (well drained), mine had three pears in it, it would have been nicer if I'd had the correct quantity. I baked it for an extra ten mins to try to get it to brown in the centre but it didn't really. Even so, the cake was lovely and just a couple of slices leftover. It was moist and delicious.

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