Recipe: Ginger Pear Cake

Another weekday lunchbox/afternoon tea offering. Simple, delicious, cup of tea mandatory.

Unless you’re my kids, in which case you’ll want milk in a Peter Rabbit cup and then fight over which Peter Rabbit cup you get.

You can ice, but I don’t bother. I don’t even dust gently with icing sugar or whatever it is you’re meant to do. I imagine eating this cake in big chunks on a rocky shore with a bottle of lemonade and some hardboiled eggs, but then I’ve read too much Enid Blyton.

Eat it. You’ll like it. Rocky shore optional.

Ginger Pear Cake

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Ingredients

• 125g softened butter
• 1 cup sugar
• 2 Large eggs
• 2 Large pears, peeled, cored, and diced
• 1 teaspoon ginger
• 2 tablespoons molasses
• 1.5 cups plain flour
• 1 teaspoon baking powder (heaped)
• 1/2 cup milk

Directions

Step 1
Preheat oven to 180C.
Step 2
In a large bowl, cream together the butter and the sugar.
Step 3
Add the eggs, one at a time, mixing after each addition.
Step 4
Add the ginger, the molasses, and the pears. Fold in gently.
Step 5
Fold in the baking powder mixed with the plain flour and stir a few times. Add the milk before it's all totally incorporated.
Step 6
Grease and flour a round cake tin and add batter. Bake for 25-30 minutes until top springs back when pressed, and a skewer inserted into the centre comes out clean.
Step 7
Get some lemonade or a dog named Timmy.
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