01 November 2010

the apple's grandaddy

I love it when someone sees a recipe they like and ask me to try it.  It means I get to try something new, and there's going to be someone waiting and wanting to eat it.  Bang up combo, that is.  Yesterday I made, with significant help from KB, a birthday cake for his dad.  Pear and ginger cake.  Not a cake I would've gravitated to, had it not been suggested, but one that I'm very glad I've made.  It was so yum.  Not too sweet, nice and tender, not too crumbly but not doughy either.  And easy to make, with no overly weird ingredients.  The only thing we had to buy specially was a couple of pears.  Will definitely be making this baby again, next time am going to try it with apple and rhubarb.  The pear was great, so will be interesting to see how apple/rhubarb is. 

185 g butter, softened                                      FOR SYRUP:
3/4 cup castor sugar                                                          50 g butter
2 eggs                                                                                   1/2 cup brown sugar
2 large pears (we used packham)                                    1 tsp ground ginger
2 cups self-raising flour                                                     1 tbsp lemon juice
2 tsp ground ginger (heaped!)                                          1/2 cup water
2/3 cup milk
1 tsp vanilla essence
juice of half a lemon
  1. Preheat oven to 180 degrees celcius. Line 20 cm round cake tin with baking paper/grease sides.
  2. Mix together butter and sugar until pale and creamy.  Add eggs one at a time, beating well after each addition.
  3. Peel, core and slice pears. 
  4. Sift in flour and ginger.  Add milk, vanilla, pear and mix well. 
  5. Spoon into cake tin, bake for 1 hour, or until inserted skewer comes out clean. 
  6. Cool in tin for about 10 minutes, then remove to and cool on cake rack. 
  7. For syrup put all ingredients into saucepan, melt butter and bring to boil.  Boil briefly, remove from heat.  Serve warm drizzled over cake. 

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