A moist, sweet, spiced pear and honey loaf cake recipe, the perfect accompaniment for your morning brew.
I had hoped that lockdown would give us more time to exercise, prepare healthy meals and generally pull our act together.
It’s pretty much done the opposite so far. I have more time to cook, yes. But I’m missing eating out and attempting to recreate favourite dishes and scrumptious restaurant menu favourites to fill the void.
And all the fresh fruit I though I’d nibble on for a snack has been wilting away in the fruit bowl all week. The pears, especially.
So instead of throwing them out, I used them to make cake. Of course I did, I’ve baked non-stop – did you see my chilli and cheddar cheese scones?
They were just your normal packed-lunch sized pears from Aldi. You could probably also substitute this for apples, too. So here we go:
- 9 x 21cm loaf tin
For the cake:
- 3 pears, cored and very thinly sliced
- 125g butter, room temperature
- 3 tbsp honey
- 225g plain flour
- 100g caster sugar
- 1tsp baking powder
- 1 tsp ground sweet cinnamon
- 2 eggs
For the drizzle:
- 80g icing sugar
- 2 tsp honey
- 4 tsp water
- Handful crushed walnuts to finish (optional)
- Preheat your oven to 180 degrees/gas mark 4.
- Add your thinly sliced pear to a pan with 25g of your butter and the honey. Cook for 8-10 minutes on a low to medium heat, stirring occasionally.
- Whilst you wait, you can grease your loaf tin, or line it with greaseproof paper.
- Once the pears are nice and soft, take them out of the pan and pop them in a bowl and leave to one side. Keep the juice from the pears in the pan, you’ll need this for your cake.
- For the cake, sift your flour, sugar, baking powder and cinnamon into a mixing bowl and stir. Add your eggs and the remainder of your butter and (preferably using an electric mixer) beat until silky smooth.
- Next, fold in your pears and slowly add the remaining sticky honey liquid from the pan.
- Pour the mix into your loaf tin and pop it into the oven for an hour or until a knife comes out of the middle squeaky clean.
- For the drizzle, mix the honey and icing sugar with enough water to make a watery paste.
- Once the loaf cake is cooked and cooled, poke a couple of holes with a cocktail stick all of the cake and pour over your drizzle.
- Top with your crushed walnuts and your done!
This is the most soft, moist cake I think I’ve ever made. With a lovely, subtle spice from the cinnamon that makes me think of Christmas.
This spiced pear and honey loaf cake recipe was one that I’d changed, added and amended the original that can be found on taste.com.au – I’m pretty chuffed with myself.
Now, what can I do with ten soon to be out of date satsumas?
Lots of love, LB x