Pear & mincemeat crumble cake

Pear & mincemeat crumble cake

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(32 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
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    For the pears

    • 4 firm pears, 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 a dairy product made from separating whole milk or cream into fat and…

    • 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
      Deep-filled mince pie



      It's a classic ingredient at Christmas in…


    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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    25th Apr, 2020
    Absolutely gorgeous, one of the best cakes I've ever made. Based on the comments, I used a 22cm cake tin and lined it really well - double-lined the sides and base and had the sides come up above the tin. This is because it's a big cake and needs to cook through in the middle while protecting the sides from overcooking. I also reduced the eggs to 4 - 5 seemed a bit wrong. Fabulous and the family loved it!
    20th Dec, 2019
    Just made this for the guys at work. They loved it! I wanted to do something different with mincemeat. I had a jar of homemade mincemeat and this was a very novel and new recipe.
    14th Jan, 2019
    I don’t know if the recipe has been altered at all since its first incarnation in 2010 - I got the recipe from a supplement to the magazine at the end of 2018 and it is one of the best cakes I have ever made! I froze it a couple of months back, so I don’t have a great recollection of the ins and outs of cooking it. The pears may have taken a little longer to cook (so what?) and it may have needed more time in the over (but it’s never an exact Science is it?) but the end result was fabulous. It has a wonderful damp consistency, with the graininess of the pears - and if you are not a mincemeat fan, worry not, as it is not overpowering in any way. Just lightly spicy. The crumble top is great, really crispy and doesn’t all crumble and fall off as I thought it might. Neither the fruit nor the mincemeat sunk, Thinking about it, perhaps the size of eggs makes a difference? There are five of them, so if they are slightly too big or slightly too small, perhaps this would have sufficient impact on the consistency for the fruit to sink? I can’t tell you what size my eggs were as they came from my own hens but it worked!!
    24th Jan, 2016
    Same problems as others - took 2 hours at 140 in fan oven, no crumble and fruit at bottom. Not sure would make again.
    9th Feb, 2015
    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
    20th Dec, 2014
    lovely cake, great with some cream. Mine did need longer than 1.5 hours - nearer to 2 and i have a brand new oven.
    1st Dec, 2013
    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
    8th Nov, 2013
    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?
    6th Jan, 2013
    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
    14th Dec, 2012
    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.


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