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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

For Decoration

  • 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.