Pear & mincemeat crumble cake

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• Elaine

  04 February 2010

  Elaine rated this recipe

  

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• suzicarter

  23 March 2010

  suzicarter rated this recipe

  

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• Judith Marsh

  29 March 2010

  Judith Marsh rated this recipe

  

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• carolineg

  04 January 2011

  carolineg rated and commented on this recipe

  

  Great cake and one that I would recommend to all. A big favourite in this household!!!!

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• Mossy

  05 January 2011

  Mossy rated and commented on this recipe

  

  I've made this twice and it went down well both times! I made it with apple instead of pear the second time and I think I liked this even better myself.

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• d41d0y

  12 January 2011

  d41d0y rated and commented on this recipe

  

  This cake tastes FANTASTIC and I won't hesitate to make it again. It's a brilliant, non-boring way to use up leftover mincemeat and it is incredibly moist. I love the contrast between the moist cake and the crumble topping. I think the picture actually makes it look rather dry! A word of warning though: read the method through properly. The first time it says "add the flour" it means only the 200g of SR flour, NOT the additional 7tbsps (these are used separately in the crumble. I made the mistake of thinking all the flour went in the cake and got something resembling bread dough. I added milk to thin it out. This meant it took nearly 2.5 hours in the oven, but the result was worth it and i'll make it right next time!

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• ctcondor

  15 January 2011

  ctcondor rated and commented on this recipe

  

  This is the most beautiful cake ever! I had some mincemeat left over from Christmas and wanted something different to make with it. Took a chance on making this as we had friend coming for lunch - it went down very well! I can't stop eating it.... mine took longer than 1.5 hours to cook though - more like 2 hours! But well worth the time invested - it's scrummy!

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• hopeful

  27 January 2011

  hopeful rated and commented on this recipe

  

  Moist with lovely flavour. I discovered too late I hadn't enough almonds so used dessicated cocnut which probably altered the texture but was delicious

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• Julie Bahrain

  10 March 2011

  Julie Bahrain rated and commented on this recipe

  

  Absolutely delicious cake; great both hot and cold :-)

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• Nicola

  11 March 2011

  Nicola rated this recipe

  

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• Nicola

  11 March 2011

  Nicola rated this recipe

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• Elinor

  13 April 2011

  Elinor commented on this recipe

  I made this but undercooked it! Bit wet in the middle but still tasted good and excellent way to use up left over mincemeat

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• sneauxdrop

  01 September 2011

  sneauxdrop rated and commented on this recipe

  

  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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• Bella

  18 October 2011

  Bella rated and commented on this recipe

  

  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.

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• Belkey

  05 December 2011

  Belkey rated and commented on this recipe

  

  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.

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• John

  07 December 2011

  John commented on this recipe

  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

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• kasia

  07 December 2011

  kasia rated and commented on this recipe

  

  9 inch tin - much better idea!

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• Geri

  08 December 2011

  Geri commented on this recipe

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

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• Claref

  18 December 2011

  Claref rated and commented on this recipe

  

  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.

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• Pearl

  18 December 2011

  Pearl rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/166620/

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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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr 40 mins

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

442 kcalories, protein 7.0g, carbohydrate 50.0g, fat 25.0 g, saturated fat 12.0g, fibre 2.0g, sugar 36.0g, salt 0.56 g

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