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 pears, 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
      Deep-filled mince pie cut up

      Mincemeat

      mins-meet

      It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

    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, questions and tips

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    katieparkes1
    15th Jan, 2012
    5.05
    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
    6th Jan, 2012
    4.05
    Tastes delicious! It took 2 and 3/4hrs to cook though! But, marvellous recipe all the same :o)
    kingtwig
    6th Jan, 2012
    4.05
    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
    6th Jan, 2012
    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
    18th Dec, 2011
    5.05
    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
    18th Dec, 2011
    4.05
    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
    8th Dec, 2011
    The cake mix appears to have risen over the top of the crumble filling. It looks very peculiar!
    kasiakoczwara's picture
    kasiakoczwara
    7th Dec, 2011
    4.05
    9 inch tin - much better idea!
    foodyman
    7th Dec, 2011
    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
    5th Dec, 2011
    3.05
    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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