Pear and ginger ring
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | millilitres | Corn oil; (8floz) |
| 250 | grams | Soft brown sugar; (8oz) |
| 2 | mediums | Eggs |
| 500 | grams | Geizer Wilderman pears; cooked as per pack |
| ; instructions (1lb) | ||
| 1 | tablespoon | Grated fresh ginger |
| 300 | grams | Wholemeal flour; (10oz) |
| 2 | teaspoons | Bicarbonate of soda |
| ½ | teaspoon | Ground nutmeg |
| 4 | tablespoons | Icing sugar |
| 1 | tablespoon | Warm water |
Directions
GENERAL
TO DECORATE
Beat together the oil and sugar and add the eggs one at a time.
Chop the pears into small pieces and add to the oil mixture together with the fresh ginger.
Sieve together the flour, bicarbonate of soda and nutmeg and fold into the mixture.
Spoon into a prepared 23 cm (9 inch) ring mould and place in the centre of a preheated oven 180øC, 350 øF, Gas Mark 4 for 45 minutes. (Do not open the oven door during cooking).
Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
To decorate: mix together the icing sugar and the warm water and then drizzle over the top of the cake.
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