<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
6 ISSUES FOR £6 Subscribe to Lancashire Life today click here

Spiced Golden Candied Pear Cake recipe

PUBLISHED: 09:19 16 January 2018

Spiced Golden Candied Pear Cake by the Boho Baker

Spiced Golden Candied Pear Cake by the Boho Baker


Making the most of the last of the winter pears, this lightly spiced cake combines the gentle heat of ginger with the sharp sweetness of cream cheese.

Spiced Golden Candied Pear Cake by the Boho Baker Spiced Golden Candied Pear Cake by the Boho Baker

A sweep of edible gold dust on the translucent candied pears provides a touch of magic on a cold, January night. Best enjoyed with a pot of tea beside a warm fire.


225g golden caster sugar

2 eggs

185g self raising flour

115g butter

140ml milk

2 pears, chopped into small (1cm) cubes

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

For the filling and topping

200g cream cheese

100g butter, softened

100g icing sugar

For the decoration

1 pear

2 figs

4 tbsp golden caster sugar

Edible gold shimmer

You will need

6” round baking tin, lined with greaseproof paper

Piping bag


Preheat the oven to 160C/325F/Gas Mark 3. Combine the eggs and golden caster sugar in a bowl and whisk vigorously until pale and fluffy.

Warm the milk gently in a pan until it just starts to simmer. Add the butter and mix well before pouring into the egg and sugar mixture. Quickly whisk until well combined.

Sieve in the flour, cinnamon, ginger, and nutmeg. Fold the dry ingredients in until no lumps remain. Gently stir in the chopped pears and tip the batter into the prepared cake tin, smoothing the top with a spatula or the back of a spoon. Bake in a preheated oven for 45 minutes, or until a skewer inserted in the centre comes out clean. Set aside to cool.

Slice the remaining pear as thinly as possible using a knife or mandolin. Place the slices on a sheet of greaseproof paper, sprinkle with golden caster sugar and bake in the oven (at the same temperature as the cake) for 15 minutes. Flip the slices over and sprinkle with a little more sugar before baking for a further 15 minutes. Place on a wire rack to cool.

To prepare the frosting, beat the butter with an electric whisk (or a little elbow grease) until whipped and fluffy. Add the icing sugar and continue to mix until stiff and well combined. Add the cream cheese and mix with a wooden spoon. If the frosting is still a little too runny, add some more icing sugar a spoonful at a time until soft peaks are formed.

Place your cake on your plate or stand, curve side down, before piping some of the cream cheese frosting around the base to act as an edible support. Using a serrated knife, slice the cake in half through the middle and set the top layer aside. Fill the cake with half of the remaining cream cheese and pop the top layer back on. Don’t worry if the cream squishes out a little, this only adds to the charm.

Spoon the remaining cream on top of the cake, gently flicking with the back of a spoon to create soft peaks. Dust the candied pear slices with a little edible gold dust and slice the figs into eighths. Place the fruit on top of the cake, using the figs to prop up the pear slices.

Sprinkle with a little icing sugar to finish and enjoy within 7 days.

Related articles

More from Food & Drink

Ad Feature: La Locanda

Friday, February 16, 2018

When you visit La Locanda, a true taste of Italy is guaranteed, thanks to the owners, Maurizio and Cinzia Bocchi, a husband and wife team who hail from Lake Maggiore, in northern Italy...

Read more
Friday, February 9, 2018

The Boho Baker makes a traditional Lancashire cake that could be a great alternative to pancakes.

Read more
Thursday, February 8, 2018

Treat Mum to a deliciously authentic Italian meal to remember this Mother’s Day (Sunday, March 11th).

Read more
Thursday, February 1, 2018

A crafty collaboration has brought the worlds of beer and art together in Salford, as Rebekka O’Grady discovers

Read more
Wednesday, January 31, 2018

Mother’s Day at The Lock - Sunday 11th of March.

Read more
Wednesday, January 31, 2018

It’s Pizza o’Clock at The Top Lock - Monday to Thursday from 4 ’til 9pm.

Read more
Tuesday, January 30, 2018

Treat your mum to an extra special afternoon tea at The Butlers Arms this Mothers Day.

Read more
Tuesday, January 30, 2018

Start the weekend The Butlers Arms way, with 2 for 1 from our Friday Seafood Menu, Fish & Chips and on Prosecco.

Read more
Tuesday, January 30, 2018

You’re a vegetarian, they love a steak. Perhaps it’s the other way round. Maybe you’ll both have the steak or you’ll both try vegan.

Read more
Tuesday, January 30, 2018

The contemporary vibe of this new Ribble Valley restaurant will have surprised customers who recall the old hotel dining room. Roger Borrell reports.

Read more
Lancashire Restaurants Whalley
Thursday, January 25, 2018

Contemporary Chinese restaurant Tattu is calling time on those January blues with a host of special events lined up for February from Valentine’s Day through to a week-long celebration for Chinese New Year.

Read more
Monday, January 22, 2018

Join Arlene Phillips and Strictly Come Dancing favourites Aljaz and Janette on this exclusive 8-day river cruise along the Danube

Read more
Monday, January 22, 2018

Take a break from your spending spree with this selection of afternoon teas located around the main shopping areas of King Street and Exchange Square in the centre of Manchester.

Read more
Afternoon Tea Manchester
Tuesday, January 16, 2018

Our new columnist, Debby Donnelly-Addison is determined to fly the flag for produce from the county, as Emma Mayoh discovered

Read more
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

Local Business Directory

Lancashire's trusted business finder

Job search in your local area

Property Search