Pear & Ginger Cake
This is a deliciously simple cake to make which was my standby for the tea tent at our daughters' school on match days where it was always well received. I was asked for the recipe on many occasions. It takes mere minutes to make & is perfect for autumn. It’s delicious with a mug of tea when tidying the garden or with custard as a pudding for Sunday lunch. It will keep for 3-4 days in a tin & freezes brilliantly but it will probably disappear too quickly for that!
100 g butter
250 g self-raising flour
1 level tsp baking powder
2 level tsp mixed spice (you can adjust to suit)
110 g golden caster sugar
50 g crystalised or stem ginger cut into small dice (appox 0.5 cm)
3-4 firm pears, peeled & diced (around 300g chopped weight)
3 large eggs, beaten
Preheat the oven to 180º C/Fan 160º C/Gas Mark 4
Grease & line a deep 21 cm/8" cm loose-bottomed sandwich tin.
Melt butter in a small pan & remove from the heat. Put the flour, baking powder, mixed spice, 100 g of the sugar, the chopped ginger & the diced pears & mix to combine. Add the eggs & butter to the dry ingredients & mix.
Stir well & pour into prepared tin, put on a baking tray & bake for 30-35 minutes until golden brown & springy to the touch.
Leave to cool for 5 minutes before removing from the tin & cooling on a rack. Sprinkle with the remaining sugar & serve.