Pear chestnut cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 51) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark rum for fruit brandy.

  • Tatiana131 on May 18, 2026

    I really enjoyed this cake. The favors are mild but not boring. I’d likely use chestnut puree or a food processor to blend the chestnuts fully.

  • evelyn_xzt59j on February 05, 2026

    Baked for 55 minutes- came out with a moist, springy crumb that lent a lovely texture. If anything, this recipe lacks a depth of pear flavor- the earthiness of the chestnut overtakes the fruit’s sweetness. Not a cake I’d make again.

  • raybun on January 17, 2021

    This was my first time using chestnuts in a cake, I absolutely loved them with the pear. Definitely making this again!

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