Caramelised pear cake

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Fruit

By Food24 November 03 2009
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Ingredients (14)

85.00 ml butter
190.00 ml brown sugar
4.00 pears — sliced
335.00 ml flour — cake
170.00 ml white sugar
45.00 ml ginger — preserve, minced
5.00 ml Bicarbonate of soda
2.00 ml ginger — ground
2.00 ml salt
2.00 pears — peeled, grated
3.00 eggs — extra-large
125.00 ml oil
5.00 ml vanilla — essence
5.00 ml orange — zest only
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Method:

Preheat the oven to 180 ºC and butter a 25 cm cake tin or spray with non-stick spray. Slowly melt the butter in the cake tin. Remove from the heat and sprinkle the sugar evenly over the base of the cake tin. Arrange the pear slices in an attractive pattern in the bottom of the cake tin. Beat the cake flour, white sugar, ginger preserve, bicarbonate of soda, ground ginger and salt together in a medium-sized bowl. Beat the eggs, oil, vanilla essence and orange rind together in a large mixing bowl. Stir in the grated pears and mix well. Add the dry ingredients to the egg mixture and mix well. Carefully pour the batter over the pears in the cake tin. Bake for about 40-45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Allow the cake to cool in the tin for about 20 minutes. Carefully loosen the edges and turn out the cake. Serve lukewarm with caramelised pears and ice cream.
Makes 1 medium-sized cake.



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