Pear and ginger cake

A friend’s birthday, have to have a cake. So, home from an evening meeting and into the kitchen. My favourite autumn cake, and with pears from last Sunday’s market now nicely ripened a good time to make it. (But let me have a little parenthetical moan about another of life’s little annoyances … the bullet-hard pears that supermarkets often sell thus thwarting any (admittedly infrequent) spur-of-the-moment decisions to cook with ripe fruit. Grrr! We can’t always be planning ahead, you know.) Still, simple recipe, shouldn’t be a problem, never has been before … but a little tired this Thursday night … over-keen to get to bed perhaps, I tried to turn the cooked cake onto a wire rack too soon … the bottom of the cake stuck to the bottom of the tin! Many rude words were loudly spoken!! However, all moulded together again … thanks to my in-house plasterer … crisis averted. And here’s the recipe: 

125 g butter

1 cup sugar

1 egg

1 ¼ cups flour

1 ½ tsp baking powder

2 tsp cinnamon

2 – 3 ripe pears, peeled cored & sliced

½ cup glace ginger, chopped

 

Preheat oven to 150 C. Melt butter. Put all other ingredients in a large bowl, add melted butter. Mix well. Put in greased cake tin, smooth top. Bake for, well, around an hour … use the skewer test. Cool on rack … dust with icing sugar … serve with whipped cream.

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