You can store this cake in the fridge for up to 3 days.
Ingredients
| 4 | ripe but firm pears |
| 1 | lemon |
| 50g | butter |
| 1 tsp | vanilla essence |
| ½ cup | caster sugar |
| 3 | eggs, lightly beaten |
| ¾ cup | plain flour |
| 1½ tsp | baking powder |
| ½ tsp | mixed spice |
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Directions
- Preheat the oven to 170°C. Lightly grease and line a 21cm spring-form cake pan with baking paper.
- Peel, core and dice the pears. This will make 3 cups. Place in a bowl.
- Finely grate the lemon rind and squeeze out the juice. Pour the lemon juice over the pears and stir to coat.
- Melt the butter in a small saucepan until golden. Cool. Place in a medium bowl with the grated lemon rind, vanilla and caster sugar. Beat until creamy. Gradually beat in the eggs.
- Sift the flour, baking powder and mixed spice together. Fold into the butter mixture. Add the pears and mix gently.
- Spread evenly into the cake pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before removing from the pan.
