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Cover: Make your cake…and eat it

29Jun 12

Pear and Nut Bread

Pear and Nut BreadThis sweet and spicy pear and nut bread makes for a great Christmas cake and also works very well as a carry-along snack for school or a car-trip out in the country.  It also goes great with a nice warm cup of tea, especially Earl Grey or English Breakfast.  I like to use hazelnuts, but walnuts also work very well. (For a chocolaty treat, try these poached pears with a hot white chocolate liqueur sauce.)



  • 4 pears, peeled and cored
  • 110g butter, softened
  • 300g granulated sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 240g cake flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 250g seedless raisins
  • 250g chopped hazelnuts



  1. Cut two of the peeled and cored pears into 1.5cm slices.
  2. Place the pears in a small saucepan and cover with water. Bring to the boil, uncovered over high heat, and cook for 15 to 20 minutes, or until tender. Drain.
  3. Purée the cooked pears in a food processor until they attain the consistency of applesauce. You should have about 250ml. Set aside.
  4. Preheat the oven to 175ºC.
  5. Grease and flour a 25 x 15 x 7 centimetre loaf pan, or line with baking parchment. Set aside.
  6. In an electric mixer on medium speed, cream the butter. Gradually add the sugar and continue beating until light in colour.
  7. Add the pear purée and vanilla extract and mix just until blended.
  8. Add the eggs, one at a time, beating well after each addition.
  9. On low speed, gradually add the flour, baking powder, salt, cinnamon, and nutmeg.  Mix just until blended.
  10.  Dice the two remaining pears and stir into the batter along with the raisins and nuts.
  11.  Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the centre comes out clean.
  12.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
  13.  Carefully remove the cake from the pan and continue to cool on the wire cooling rack. Remove and discard the parchment.
  14.  Serve slightly warm or wrap in foil and store at room temperature.


Prep Time:  25 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

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