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Johnson Estate Winery

Pear Spice Cake

Pear Spice Cake
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Pair with warm White Ipocras.
  • 1/2 cup honey
  • 3/8 cup sugar
  • 1/3 cup neutral olive oil or canola oil
  • 2 eggs
  • 1 large pear, peeled, cored, and finely grated
  • 1 1/4 cups whole wheat pastry flour (or 1 cup white flour & 1⁄4 cup whole wheat flour)
  • 1/4 cup ground flax seed
  • 1/4 cup oat bran (optional)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tsp ginger
  • 1/4 tsp allspice
  • 1/2 cup chopped walnuts
  • 1/2 to 1 cup of golden raisins
  • 1 1/2 tsps baking powder

Beat eggs with molasses, sugar, oil and grated pear.

Mix together flour and dry ingredients including baking powder, spices, walnuts, and raisins.

Bake in a 9” x 5”greased loaf pan at 325ºF for 1 hour. I used two smaller loaf pans and cooked until brown on top and a toothpick came out clean, approximately 45 minutes. Cool slightly, remove from loaf pans.

Gingered Cream Cheese (optional):
Mix 8 oz package of cream or Neufchatel cheese with 1⁄4 - 1⁄2 cup finely chopped candied ginger. Mix well and serve with cake at room temperature. If you do not have candied ginger on hand, you may substitute 1⁄4 cup honey and ground or fresh ginger to taste.


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