Pear and Cardamom Spice Cake.. A Delicious Teatime Treat!!!
I was thinking of baking and wanted to try something new. This time I decided to have a look at the cookbook 'The Practical Encyclopedia of Cakes Cake Decorating' by Janice Murfitt and Louise Pickford, which has been lying with me for so many years. Initially when I bought this book, I excitedly fl
- 1/2 cup Butter
- 1/2 cup Caster sugar
- 2 Eggs lightly beaten
- 2 cups Flour
- 1 tablespoon Baking powder
- 2 tablespoons Milk
- 2 cardamoms (crush the seeds)
- 1/3 cup walnuts chopped
- 1 tablespoon Poppy seeds
- 575 gms Pears Dessert peeled cored and thinly sliced
- 3 Walnut halves
- 3 tablespoons Honey
Preheat oven to 180C. Reserve one-third of the pear slices and chop the rest.
In a bowl, cream the butter and sugar till pale and light. Gradually beat in the eggs, a little at a time until incorporated. Sift flour and baking powder together and fold in with the milk.
Stir in the cardamom powder,chopped nuts and poppy seeds. Fold the chopped pears into the creamed mixture. Transfer to a greased and lined baking tin. Smooth the surface, making a small dip in the centre.
Place three walnut halves in the centre of the cake mixture and fan the reserved pear slices around the walnuts, covering the cake mixture. Bake for 1-1/2 hours or until a skewer, inserted in the centre, comes out clean.
Remove the cake from the oven and brush with honey. Cool in the tin for 20 minutes and transfer to a wire rack to cool completely.
This cake can be stored for several days if kept in an airtight container. You can wrap and freeze it as well. Defrost at room temperature before serving.