Canned Pear Pound Cake Recipe

Quick Summary: This canned pear pound cake is an easy one-bowl loaf made with drained canned pear halves, their syrup, and a splash of cherry brandy. You toss the pear pieces in flour to prevent them from sinking, bake the batter in a loaf pan, and finish with an optional sugar glaze. It is a simple way to use canned pears in a moist, fruity cake any time of year.

What is a pound cake?

Pound cake is a type of cake made of equal parts of four ingredients: flour, sugar, butter, and eggs.

In the 18th century, it was made with a pound of each ingredient; the name comes from "pound." The modern pound cake is a makeover of the classic one, but I would say it is even tastier and more flavorful.

And this canned-pear pound cake is no exception. Made with sweet pears and flavored with lovely cherry brandy, it makes a modern take on a classic pound cake.

Can you make a pound cake with canned pears?

Yes, canned pears work well in cake. Drain the canned pear halves and pat them dry, then cut them into small pieces and toss them in a little flour so they do not sink. Canned pears are already soft and sweet, so they blend into the batter and keep the cake moist. You can also add a splash of the leftover pear syrup to the batter for extra flavor, making this an easy recipe for using canned pears.

Why you'll love this recipe

• Beginner-friendly: This easy pear cake works for both first-time and experienced bakers.
• One-bowl recipe: You mix everything in a single bowl, so cleanup is quick.
• All year round: Canned pears mean you can bake this cake any season, even when fresh pears are out.
• Easy to adapt: A splash of alcohol makes it a treat for adults, and you can omit it for a kid-friendly version.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Regular all-purpose flour is used for the recipe.

• Corn flour: It is used in equal amounts to all-purpose flour.

• Sugar: Use regular granulated sugar or caster sugar.

• Eggs: Use large whole eggs at room temperature.

• Baking powder: Fresh aluminum-free baking powder is best for this cake.

• Heavy cream: Use your favorite brand.

• Butter: The recipe calls for unsalted, softened butter. Take it out of the fridge one to two hours before you start.

• Cherry brandy essence adds a fruity flavor. You can easily omit this ingredient.

• Pears in syrup: The recipe calls for canned pear halves (you will need five for this recipe, or just one tin).

• Pear syrup: You will need 1.6 fl oz (50 ml) of the canned pear syrup remaining after draining the pear halves. You can replace it with Kirsch or another fruit-based brandy if you serve the cake to adults (omit the cherry brandy essence in this case).

Equipment

• Loaf pan: A standard loaf pan (or a silicone loaf mold) to bake the cake. You can also use a bundt pan or an angel food cake pan, but you may need to adjust the baking time.
• Mixing bowl: A large bowl to make the one-bowl batter.
• Hand whisk: To cream the butter and sugar and combine the batter.
• Rubber spatula: Gently fold in the floured pear pieces.
• Wire rack: To cool the cake once it comes out of the pan.

How to make canned pear pound cake

Step 1. Preheat oven to 395°F (200°C).

Step 2. Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside (photo 1).

Step 3. To make the cake batter, place the softened butter and sugar in a large bowl and whisk together with a hand whisk. Add eggs, one at a time, incorporating them into the mixture (photo 2).

Step 4. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk (photo 3).

Step 5. Add ⅓ of the pear pieces to the batter and gently mix with a rubber spatula (photo 4).

Step 6. Butter and flour a silicone loaf pan (read about baking with silicone molds), then pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation (photo 5).

Step 7. Bake the cake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean (photo 6).

Step 8. Let the cake cool slightly in the pan, then turn it onto a wire rack to cool completely.

How to glaze a pound cake

The traditional pound cake is plain; however, the glaze adds sweetness and flavor.

The main tip is to glaze the cake while it is warm. If you want the cake to be more flavorful and moist, poke holes with a toothpick or bamboo skewer, then pour the glaze over the cake. But first, pour one-fourth of the glaze and wait for a little bit. Then add more in small portions till the glaze is done.

To make a basic sugar glaze, mix 1 cup + 3 ½ tablespoons (150 g) icing (powdered) sugar and 1 to 3 tablespoons of milk. You can easily customize the glaze by adding two teaspoons of vanilla extract or ¼ teaspoon of coconut or almond extract.

If serving pound cake to grown-ups, add a few drops of Amaretto, Grand Marnier, or brandy.

To make the lemon glaze, replace the milk with 2 to 3 tablespoons of lemon juice. The same is true for the orange glaze, with milk replaced by 2 to 3 tablespoons of orange juice. You can also add a little cinnamon, nutmeg, or allspice to your glaze while making it.

Expert tips

1. Cut the canned pear into small pieces and make sure to flour them well. Pear pieces are heavy enough, and this step helps prevent them from sinking to the bottom of the cake.
2. Omit alcohol to make the cake kid-friendly.
3. Replace canned pear syrup with Kirsch or any fruit-based brandy, and omit cherry brandy essence if you serve the cake for adults.

Recipe variations

• Different canned fruit: Swap the canned pears for canned peaches or apricots, draining and flouring them the same way.
• Spiced pear cake: Add ½ teaspoon of cinnamon or nutmeg to the batter for a warm, autumn flavor.
• Nutty crunch: Fold in a handful of chopped walnuts or almonds for texture.
• Glazed finish: Top the cooled cake with a simple sugar glaze, or a lemon or almond glaze, for extra sweetness.
• Alcohol-free: Omit the cherry brandy essence and use extra pear syrup or milk to keep it kid-friendly.

How to serve it

This canned pear pound cake is good on its own, but here are a few ways to serve it:

• Dusted with powdered sugar: A light dusting of icing sugar is the simplest finish.
• With whipped cream: Serve a slice with a spoonful of lightly sweetened whipped cream.
• With vanilla ice cream: Warm a slice slightly and add a scoop of vanilla ice cream for dessert.
• With tea or coffee: Enjoy a plain slice with your morning or afternoon tea or coffee.

Storing & freezing

Wrap the pound cake in plastic wrap or foil, and keep it at room temperature for up to 1 or 2 days. The cake will keep its freshness in the fridge for up to a week. You can freeze pound cake for about 4 to 6 months.

Recipe FAQ

Can you use canned pears in a cake?
Yes. Drain the canned pear halves, pat them dry, cut them into small pieces, and toss them in flour so they do not sink. Canned pears are soft and sweet, which keeps the cake moist.

How do you keep canned pears from sinking in the cake?
Toss the pear pieces with 1 to 2 tablespoons of all-purpose flour, then fold them into the batter. Because the pears are heavier than the batter, a little sinking is normal and expected.

Can I use the pear syrup from the can?
Yes. This recipe uses about 1.6 fl oz (50 ml) of the leftover canned pear syrup in the batter for extra flavor. You can replace it with Kirsch or a fruit-based brandy for an adult version.

How do you store canned pear pound cake?
Wrap the cake in plastic wrap or foil and keep it at room temperature for 1 to 2 days, refrigerate for up to 1 week, or freeze for 4 to 6 months.

Can I make this pear cake without alcohol?
Yes. Omit the cherry brandy essence and use extra pear syrup or milk to make a kid-friendly cake.

What is Kirsch?
Kirsch, or "kirschwasser" in German, is a colorless cherry brandy from the Black Forest region of southern Germany, made by double-distilling sweet or sour cherries. It is a key ingredient in Black Forest cake.

How do you make Kirsch at home?
Pour a 20 ml bottle of cherry brandy essence and 1 ¼ cups (280 g) of granulated sugar into an empty one-liter bottle, then add 26 fl oz (770 ml) of neutral vodka. Shake well until the sugar dissolves.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from  https://www.meilleurduchef.com. It was originally published on February 08, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.