Moist pear cake

8 servings

Ingredients

QuantityIngredient
175gramsButter; softened (6oz)
175gramsGolden caster sugar; (6oz)
3mediumsSize eggs
1teaspoonVanilla essence
3Rocha pears; peeled, cored and
; chopped
175gramsSelf-raising flour; sifted (6oz)
50gramsDeluxe dark chocolate; (2oz)
1teaspoonIcing sugar; sifted

Directions

Preheat the oven to 160øC/325øF/Gas Mark 3.

Cream together the butter and sugar until pale and creamy.

Gradually beat in the eggs, mixing well between each addition. Stir in the vanilla essence and pears.

Fold in the flour, then spoon the mixture into a lightly greased 1 litre (2 pint) ring tin or a deep 20cm (8 inch) cake tin.

Bake in the preheated oven for approximately 50 minutes - 1 hour, until golden and firm to the touch.

Allow to stand in the tin for 5 minutes, then turn out onto a wire rack until cold.

Melt the chocolate and drizzle over the cake. When set, dredge with icing sugar.

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