Pear & mincemeat crumble cake

Pear & mincemeat crumble cake

  • 1
  • 2
  • 3
  • 4
  • 5
(27 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


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


  • kcal442
  • fat25g
  • saturates12g
  • carbs50g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.56g
Save to My Good Food
Please sign in or register to save recipes.


    For the pears

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



      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 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



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

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


      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


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (29)

    jannyb555's picture

    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

    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.

    elinormwelch's picture

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

    juliebahrain's picture

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

    hopefully's picture

    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

    ctcondor's picture

    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!

    d41d0y's picture

    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!

    carolynjill's picture

    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.

    carolineg47's picture

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


    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…