Medlar and cinnamon cake

Name: Medlar and cinnamon cake
Total time: 1 h 15 min
Yield: 1 loaf cake of 25 cm
Ingredients: 400 g soft, brown medlars (± 180 g pulp); 150 g soft butter; 130 g sugar; 3 eggs; 220 g plain flour; 2 tsp baking powder; 1 tsp cinnamon; 1 pinch of salt; 50 ml milk

Updated on 9 October 2026

Makes: 1 loaf cake of 25 cm
Time: 25 min + 50 min oven
From: Medlar

Ingredients

400 g soft, brown medlars (± 180 g pulp)
150 g soft butter
130 g sugar
3 eggs
220 g plain flour
2 tsp baking powder
1 tsp cinnamon
1 pinch of salt
50 ml milk

Method

Heat the oven to 170 °C (150 °C fan) and line a 25 cm loaf tin with baking parchment.
Cut the medlars open, scoop the pulp out of the skin and remove all the stones. Mash the pulp with a fork into a coarse purée.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
Mix the flour, baking powder, cinnamon and salt. Fold them into the batter alternately with the milk, then fold in the medlar purée.
Pour the batter into the tin and smooth the top.
Bake for 45–50 minutes, until a skewer comes out clean. Cover with foil after 35 minutes if the cake browns too much.
Leave in the tin for 10 minutes, then cool on a wire rack.

Storing: 3 to 4 days in an airtight tin. Sliced, the cake freezes for up to 3 months.