Pear & mincemeat crumble cake

Pear & mincemeat crumble cake

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(24 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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juliebahrain's picture
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Absolutely delicious cake; great both hot and cold :-)

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

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