Ingredients
- Melted butter, to grease
- 150g butter at room temperature
- 270g caster sugar
- 2 eggs
- 225g plain flour
- 2 tsp baking powder
- 60ml pear juice
- 4 packham pears, peeled, cored, coarsely chopped
- 55g walnut halves, coarsely chopped
- 65g sultanas
- 2 tsp mixed spice
- 2 tbs honey
- Honey, extra, to serve
- Creme fraiche, to serve
Method
Preheat oven to 170°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Sift together the flour and baking powder over the butter mixture and gently fold until just combined. Add the pear juice and fold to combine.
Add the pear, walnut, sultanas and mixed spice and stir to combine. Spoon the cake mixture into the prepared pan and smooth the surface. Bake in oven for 1.25 hours or until a skewer inserted into the centre comes out clean.
Brush the cake with honey. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into wedges and place on serving plates. Drizzle with extra honey and serve with creme fraiche, if desired.
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