I first tried this amazing (rate it as one of my top 3 to make AND eat!) cake when a lovely friend of mine made it and was nice enough to share .. served cold, dusted in icing sugar with a dollop of whipped cream it was sublime. Hot out of the oven with the same treatment it’s an amazing dessert. So a very versatile recipe, indeed!
Originally titled “Springfield Pear cake” due to the fact it’s a Ruth Pretty recipe, I have modified it a little hence the name change and also cos Springfield only means something to anyone who’s been to Ruth’s place whereas this title clearly explains the type of cake.
My version contains different booze to Ruth’s, as well, I’ve added ground (dry) ginger & cinnamon to the recipe. The original recipe calls for Whiskey and no ginger. So, over to you which way you go with it!
3c peeled and diced pears
1/2c whiskey, masala or rum (I’ve only ever used rum or masala – rum you can taste in the cake, masala not so much)
1&1/2t baking soda
1c and 3T sugar
2 large free range eggs
1t vanilla essence
2&1/2c plain white flour
1T baking powder
1t mixed spice
1t ground cloves
This happens in 3 stages as per the splits in the ingredients.
Bring the sultanas and water to a simmer, let them bubble away for 5 mins. Add the pears, baking soda and booze then turn off the heat, cover and leave to cool.
Cream the butter and sugar before adding the other ingredients. This looks like it will curdle easily, so I add a teaspoon of flour with each egg and that helps prevent curdling.
Gently combine the wet with the dry and bake in a pre-heated 180 deg oven for approx 45 mins til cooked.
I line the baking tin but don’t think it’s critical, greasing it would be tho!
So yeah, it’s that simple and omg soooo good!!
Serve dusted with icing sugar and served with soft whipped cream.
Big thanks to Kaye!