Moist Pear Cake…recipe by Dana Kelly

In the base of 8 inch tin, 3 large pears, ripe, quarterd and cored.
Pour over 2 oz of melted butter.

4 eggs
1/4 cup fine sugar
1 teaspoon vanilla
2/3 cup flour 1/3 cup SR flour
1 teaspoon ginger
1/4 teaspoon mixed spice
1/2 teaspoon cinnamon
50 gram melted butter, cooled
1/4 cup syrup
1/2 cup milk, or less as required

Melt butter and syrup, leave to cool (add some milk)
Sift flour, bicarb, spices, pinch of salt, leave.
Combine eggs sugar, vanilla in heat proof bowl, place over saucepan gentle simmer water (make sure does water does not touch bowl).
Beat 6-7 mins elec beater, or til pale & thick, until double in bulk approx.

Remove from heat, continue to beat for 3 mins.
Use large metal spoon, gently fold into flour mix.

Then mix in butter mix gently.

Pour over pears in tin. Bake for 180C (350F) for 25-30 mins (but can take longer).

Leave to cool in tin for 15 mins before turing out onto rack.

Dana Kelly