Pandan crepe cake

by | Oct 14, 2021 | Baking, Recipes

Pear & pecan spotted dog loaf


Growing up as a kid, my Grandpa’s favourite cake was a Fruit & Nut Loaf. He affectionately called it “Spotted dog”, as it reminded him of his favourite pet dog. It was a very basic recipe, quick to make as kids and was flavoured with raw peanuts and raisins. We would eat it straight out of the oven, smothered in butter – it was soo good!

This is my take on this nostalgic recipe using pear, cinnamon, maple syrup and pecans. Nowadays, it is hard to find the retro fruit and nut round loaf pan, so in this recipe, I include a fun hack of using the tin from the pear juice to cook the cake. As an extra fun addition for the kids, you cut a hole in the middle and dust with cinnamon sugar for the best doughnut cake treat ever! 


Just be careful with the can, as the edges can be sharp!

Pandan crepe cake
Pandan crepe cake

Pear & Pecan Spotted Dog loaf

This is my take on this nostalgic recipe using pear, cinnamon, maple syrup and pecans.
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Cakes
Servings: 8
Calories: 229kcal
Author: Scott Bagnell


  • 1 1/2 cups self-raising flour
  • 1/2 cup pecan nuts
  • 1/2 cup dried pears roughly chopped
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter melted
  • 1/4 cup pear juice tinned


  • Preheat oven to 170 degrees celsius
  • Carefully remove the top of the pear juice tin completely with a can opener. Measure ¼ cup for the recipe and pour the remaining into another jar to use for another recipe. Be very careful as the edge of the tin can be sharp, so you may need to file or sand the edge smooth. Remove the label and wash the tin well in warm water. Carefully dry and grease the inside of the tin really well with baking spray or butter.
  • In a medium bowl, sift the flour and add the salt, pecans and chopped dried pears. Mix well to combine.
  • In a separate small bowl, whisk together the egg, sugar, maple syrup, butter and pear juice.
  • Add the egg mixture to the flour mixture and mix well with a wooden spoon. The mixture will be quite thick, this is okay.
  • Spoon into your well-greased juice tin and make sure you don’t fill the tin more than 2/3 full – as it will rise. Cover in aluminium foil and bake for 45 minutes until golden brown. You will need to set your oven shelf to the lowest setting, as the tin bakes standing up.
  • Allow to cool slightly in the tin and then carefully remove.
  • This loaf is wonderful eaten fresh out of the oven smothered in butter.
  • For an extra fun addition with the kids, you can brush the loaf with melted butter, roll in cinnamon sugar, and cut a hole in the middle so they look like doughnuts.


Calories: 229kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 173mg | Fiber: 3g | Sugar: 21g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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