Skip to main content

Servings: 10


1/2 cup of butter, softened

1 cup sugar

4 eggs separated

1 tsp vanilla extract

11/3 cups all-purpose flour

2 tsp baking powder

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp salt

spiced pear and pecan topping

6 tbsp unsalted butter

4 large firm Bosc pears, peeled, cored and halved

Grated zest of 1 lemon

Juice of 1 lemon

2/3 cup sugar

2 tbsp honey

1/2 tsp ground ginger

1/2 tsp allspice

1 tsp vanilla extract

1 cup large pecan halves


To prepare topping: In large skillet, over medium heat, melt butter. Add pears, zest and lemon juice, stirring gently, about 4 minutes. Add sugar, honey, spices and vanilla, cooking an additional 6 to 8 minutes, or until pears are just tender. Remove pears from skillet and reduce syrup until thick and dark.

Pour syrup in 9-inch parchment lined round cake pan. Add egg yolks, beating well after each addition. Add vanilla. In separate bowl, sift together all dry ingredients. Slowly add to egg mixture, mixing well.

In small bowl, beat egg whites until stiff peaks form. Add 1/2 of the egg whites to batter, stirring to combine. Gently fold the remaining over pears and pecans. Bake 45 to 50 minutes, or until tester comes out clean. Remove from over and set aside to cool on rack 10 minutes. Gently turn upside down on platter and serve warm.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨