Ingredients
• Melted butter, for greasing
• 1 large pear
• 1 1/2 cups plain flour
• 1/2 cup brown sugar, firmly packed
• 2 tsp ground ginger
• 2 tsp mixed spice
• 1 tsp bicarbonate of soda
• 1/2 cup milk
• Extra 60g butter
• 1/2 cup golden syrup
• 1 egg, lightly beaten
• Ice-cream or whipped cream, to serve
Tip: Adding flour to this coarse cake batter in two batches ensures there will be no lumps of raw flour in your finished cake.
Method
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Preheat oven to 180C. Grease a 20 x 10cm loaf tin with melted butter and line with baking paper. Cut pear, from stalk to base, into 3 pieces. Arrange in prepared tin, as pictured.
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Sift flour, sugar, spices and bicarb into a bowl. Put milk, extra butter and syrup in a small saucepan over a low heat and cook, stirring, until butter is melted.
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Add egg and milk mixture to flour mixture (the milk mixture may curdle a little but this will not affect the loaf) and stir until just combined.
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Pour mixture evenly over pear in tin and smooth surface. Bake for 35 minutes or until cooked when tested with a skewer. Slice and serve with ice-cream or softly whipped cream.