Pear and pecan cake
5 minutes
60 minutes
Makes: a large cake which slices into 8 large or 16 little slices
  • 225 g Softened Butter
  • 225 g soft brown sugar
  • 225 g self-raising flour
  • 3 Large Eggs
  • 100 g pecans, chopped roughly
  • 2 teaspoons of baking powder
  • 400 g (ish) of pears, peeled, and chopped into dice
  • 1 teaspoon of cinnamon

Preheat oven to 170C. Grease and line a 23cm diameter cake tin. Beat all the ingredients together, leaving the fruit till last, and gently folding it in. Pour the batter into the lined cake tin. Bake for 60 minutes. Let it cool in the tin then take out to finish cooling on a rack. Eat warm with cream, then cold without.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.