Description
Spicy pear cake, lovely for dessert, tea time or breakfast.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 3 Tablespoons poppy seeds
- 2/3 cups (100g) chopped walnuts
- 1/4 cup crystallized ginger, minced
- 3/4 cup (160g) unsalted butter
- 3 eggs, lightly beaten
- 1 1/2 cups (300g) sugar
- 3 pears, peeled and grated to make 2 cups (500ml)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175º C – Gas mark 4) and grease and floured a 10-inch (25 cm) Bundt pan.
- Combine flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, poppy seeds, walnuts and crystallized ginger in a large mixing bowl and set it aside.
- Cream butter and sugar together until pale and fluffy.
- Add eggs, one at a time, and beat after each addition.
- Add grated pears and vanilla.
- Turnmixer to low, and add dry ingredients. Mix until there are no streaks of flour.
- Spoon batter into pan and put it into the center of the preheated oven.
- Bake 65 minutes in my oven, the cake was browned and firm on top and a toothpick inserted in the center came out dry.
- Prep Time: 10 mins
- Cook Time: 65 mins