One of the glories of autumn

Yet a pear may only be at its point of perfection for a day or two, the slide into over-ripeness can be sudden. Blink and your beloved pear has gone, well, pear-shaped (Nigel Slater).

When we think of autumn fruits we think of plums, of apples and, of course, pears. Pears are a true delight, but, as Nigel Slater says, they are hard to eat just right, neither too hard nor too soft. A tricky but delightful fruit. Last week I bought a bag of pears, as hard as nails, but which promised some sort of joy in the future. Several days later they were still hard, so I decided to bake something with them, and decided on a pear and pecan loaf cake I found by chance (and because I had been lucky enough to find a small packet of pecan nuts in the store cupboard).

Loaf cakes are always so easy to make, and can be so versatile too I find in what you can put in them. I liked the idea of the pears in the cake and decorating the top, along with the pecan nuts for crunch (and protein if you want to pretend a cake can be healthy). The recipe also called for ginger, a spice I adore.

Just out of the oven
…and cooling off….

So you will see from above that the greaseproof paper was not particularly straight in the tin when I poured the batter in, but I am far from being a perfectionist, and was not entering the ‘best pear and pecan loaf cake 2020’ competition. The recipe said to top with ginger marmalade, which of course, I did not have handy, so I just left the topping of lightly roasted pears as was.

The taste test: a lovely moist cake, full of flavour, though to my taste there was not enough ginger in it. Easily rectified on a second making.

Make again? Yes

Best with? A cup of tea. No need to add yoghurt or cream on top of the cake.

What have you been baking, if anything, recently?

You can find Thistles and Kiwis on Facebook, and also on Instagram@thistleandkiwis.  As for Twitter….am totally inactive these days.  If you want to get in touch, email me on


  1. That looks oh so good! Haven’t been baking much because there is just the two of us and gardening is calling. What would I put on a slice of that cake? We would call it a bread here, and to this Mainer, butter belongs on bread. And muffins. And toast. My philosophy: Butter makes it better.

    Liked by 1 person

  2. I made some pull apart bread last week from a jamie oliver recipe and yesterday i made lemon squares from a lemon tree in our garden.

    Liked by 1 person

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