Eee By Gum(boot)
Tuesday's Letters Eat On Wednesday 13: 'H' is for Hot Cross Buns

Tuesday's Letters Eat 12: 'H' is for Honey and Pear Cake

I went to the Honey Shop in town and purchased some honey and then to deli at the corner to buy some local pears. Armed with said ingredients I then went in search of a recipe. I found one I liked from Nigel Slater. One with ingredients that were in my cupboard. Mostly.

I like Leatherwood Honey and it is unique to The Apple Isle. I expect others would use a Wildflower Box or Bluegum, but I like Leatherwood. The pears are Williams or Bartlett and the perfect yellow colour and nicely ripe.

I had no golden caster sugar so instead I mixed a little brown sugar with ordinary caster.

Honey and Pear Cake   serves 4


  • 3 medium Williams or Bartlett pears
  • 2 tbspn honey (60g)
  • water

Topping for the Base

  • 40g butter
  • 50g soft brown sugar
  • 1 tbspn honey (30g)
  • 1/2 tspn vanilla extract


  • 125g butter, softened
  • 125g golden caster sugar
  • 2 eggs
  • 1tbspn milk (20ml)
  • 125g plain flour
  • 1 tspn baking powder


Preheat the oven to 160*C and grease and line a 20cm round or square tin.

Pears at the start
Peel, halve and core the pears.

Place in a saucepan with the honey and enough water to just cover them. Bring to the boil and then simmer until soft so that the point of a knife slips in easily. Set aside in the syrup till needed.

Base and honeyed pears
The topping for the base is made by creaming the butter, sugar, vanilla and honey until light and creamy.  Spread over the base of the tin. Then arrange the drained pears, curved side up, over the base.

Cake batter
For the cake, cream the butter and sugar until it is quite light in colour and fluffy. Add two eggs and beat till combined. Then add the milk and fold in the sifted flour and baking powder. It is a very stiff batter, the spoon could stand upright.

Preparing to bake
Dollop the cake batter over the pears and then spread it out as best as you can. Nigel says it doesn't look as if there will be enough, and he is right, but persevere until it is as even as possible. It will be OK, the cake rises and spreads as it cooks. The top of the cake will be the bottom of the cake when it is turned out, so no need to panic.

Bake in the oven for approximately 45 minutes. The cake will look cooked early on, but resist the temptation to check it until at least 40 minutes have passed. It will be a very deep caramel colour and come away from the sides when it is ready. A skewer or toothpick piercing the cake in the centre will come out clean.

Honey and Pear cake
Rest for 30 minutes and then turn out onto a plate. Serve warm with cream or custard.



Thanks for the receipe. It looks really yummy!...


Yummy. Looks like an easy recipe & I think I should be able to manage it.


That is a wonderful looking dish. And I have pears in the house.....

Judy Edmonds

Oh yes, I am so cooking that! In a couple of weeks when I can find cake tins and some mental equilibrium!


That looks divine!!!


oh yum! pears and honey!
I make an apple cake that is similar - in terms of it looks like there isn't enough cake for the fruit, but it's amazing how it spreads and covers as it cooks. I do love a cake with fruit in it, like this. Oh, let's face it, I just like cake!


Ooooer that looks positively DELICIOUS and perfect for a cool or rainy day (or a cool AND rainy day!). I think I shall have to make one since this rain continues to continue!


Looks delicious. I'll just go and put the kettle on but I fear your tea will be cold by the time you've flown over with it though..


oh i have been craving some kind of pear sweetie lately, most of the things i find involve complicated syrups and pastries! this looks divine. thanks for sharing!


i'm just growing into pears - I've never really liked them but Sean has been instructing me on the best ones and I must say I'm being converted. This looks like a gorgeous way to use them - and I think pear and honey together would be just delicious!


Oh, I do wish my oven was working. That looks delicious! I'm waiting for a part to arrive so hopefully I'll be baking again before too long!

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