One of my favourite fruits are Conference Pears and the new season fruit are with us.
I also love making cakes with oil, they are always moist, and so easy. I chopped an extra smaller pear along with some demerara for a topping, or you could perhaps drizzle over some icing - whatever! Or just leave plain, cause it needs nothing really. I found this recipe in an old book someone gave me, knowing how much I love trawling through other folk’s cast offs!
You can make it in a conventional round tin, or a loaf tin. But I used a 10 inch square tray bake tin.
You will need a tin of your choice, oiled and lined if using a larger round tin. Pre heat your fan oven to 160C
9 oz plain flour
8 oz golden caster sugar
½ teaspoonful baking powder
pinch of salt
2 large eggs
6 fl oz sunflower oil
1 teaspoonful vanilla extract or bean paste
2 medium-large size Conference pears, peel and chopped - not too small
2-3 oz of roughly chopped walnuts
In a large bowl, sift in your your ingredients, then making a hole in the centre, pour in the beaten eggs and oil. Mix well and stir in the fruit and nuts. Well, that was hard work - not! Yes, the dough is stiff, making allowance for the fruit to soften.
Tip into your prepared tin, level off the top and bake for about 50-55 mins, until firm to the touch and nicely golden. Less for a tray bake.
Cool before drizzling over some icing if using. Cut into squares, as I did if using a tray bake tin.
Note: Substitute walnuts for pecans or hazelnuts if you wish. Or why not sprinkle over some crystallised pears if you can find some.
Enjoy! This recipe is absolutely scrummy. Trust me.