My lovely friend Jo, delivered a huge carrier bag of pears from her garden this week so I have been scouting about for recipes to use my bounty. Pear chutney is planned but in the meantime I came across a recipe for this cake. Well you know me and cakes, so hear goes.
- 125g butter, soft
- 125g light brown sugar
- 2 eggs free range, lightly beaten
- 250g Self raising flour, sifted
- 1 tsp ground cardamon
- 4 tbsp milk
- 500g pears, peeled, cored and finely chopped
- 125g sultanas
Beat the butter and sugar together in a food mixer until pale and fluffy, Continue beating in slowly the eggs, add a little of the flour if it looks like it will curdle. Stop the mixer and add the rest of the flour, cardamon and milk, quickly blend and then add the pears and sultanas to give a chunky cake mix.
Spoon the mixture in a greased and lined 2lb loaf tin, bake in a preheated oven @ 160c for approximately 1 1/2 hours until a skewer inserted comes out clean. Cool initially in the tin and then turn out to cool fully on wire rack.
Store in an airtight tin if it lasts that long. The result is a deliciously moist softly fruity cake.