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| Pear Spice Cake
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| Ingredients |
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60g butter
100g
muscovado
sugar.
2 ripe pears, peeled, quartered and cored
1 egg
125g
muscovado
sugar.
90g treacle
½ cup buttermilk
60g butter, melted
125g plain flour
½ teaspoon bi-carbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch ground cloves |
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Instructions
Pre-heat oven to 180 deg C. Line a loaf tin with baking paper.
Place 60g. butter in a small saucepan and when melted add 100g muscovado sugar and stir until dissolved.
Pour into the prepared tin. Cut each pear quarter into four slices and place overlapping slices on the base of the tin.
Mix together the egg, 125g muscovado sugar, treacle, buttermilk and remaining butter until smooth.
Sift together the remaining ingredients and add to the liquid mixture and stir for about 1 minute until smooth.
Pour into tin, being careful not to dislodge the pears and smooth the surface.
Bake for about 30 minutes or until the cake is cooked when tested with a wooden skewer.
Remove from the oven and allow to rest in the tin for 10 minutes before turning out onto a wire rack to cool completely. |
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