Pear & mincemeat crumble cake

Pear & mincemeat crumble cake

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(27 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

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

  • Freezable

Nutrition:

  • kcal442
  • fat25g
  • saturates12g
  • carbs50g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.56g
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Ingredients

    For the pears

    • 4 firm pear, peeled, cored and cut into thumb-size pieces
      Pear

      Pear

      pair

      Like apples, to which they are related, pears come in thousands of varieties, of which only a…

    • 3 tbsp golden caster sugar
    • 1 tsp mixed spice

    For the cake recipe

    • 250g pack salted butter, softened (use a tiny bit for greasing)
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g golden caster sugar
    • 1 tsp vanilla extract or vanilla paste
    • 5 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 100g ground almonds
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 7 tbsp plain flour
    • 6 tbsp mincemeat

    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.

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    Comments (29)

    SueCC's picture

    Same problems as others - took 2 hours at 140 in fan oven, no crumble and fruit at bottom. Not sure would make again.

    Wibbz's picture
    2.5

    Enjoying eating this cake to me there are a few recipe issues to be aware of:

    After 10 minutes cooking my pears were no where near having the juice boiled off, in fact they were swimming in the stuff! It might be best to drain them with a sieve and leave them to sit for a bit as the excess wetness affected the cake even though I used a slotted spoon to retrieve the fruit. The extra juice boiled down made a very nice sauce to accompany the first slice though.

    I'd say the cake is a little over egged and over sweetened, given that pears and mincemeat are sweet too - I think you could take out and egg and 50g of sugar at least.

    The crumble topping doesn't quite work for me. A different texture on top is definitely welcome but the cake batter mixture set rock hard. A sprinkle of a more traditional crumble mixture would probably work a treat.

    Sarahjenkins25's picture
    3.75

    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
    5

    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
    4

    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
    4

    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
    5

    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
    4

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

    kingtwig's picture
    4

    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
    5

    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
    4

    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
    4

    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
    3

    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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