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Pear and Cardamom Spice Cake.. A Delicious Teatime Treat!!!

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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 flipped through the pages only to realise that most of the ingredients mentioned in the book were unheard of in this part of the world. 🙁 That was quite a dampener and I had put this book away. Times have changed now. If not all, quite a few ingredients are readily available in the market.

Now was the time to put this book to good use. So I started looking through the recipes and zeroed in on the recipe of Pear and Cardamom Spice Cake. It looked like a simple yet mouth-watering teatime treat. I couldn’t wait any longer and so I went about with the process of cake making. This moist fruit and nut cake is simply delicious. 🙂

 

 

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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
Servings
Ingredients
For Decoration
Servings
Ingredients
For Decoration
Instructions
  1. Preheat oven to 180C. Reserve one-third of the pear slices and chop the rest.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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