29Jun 12
by Sarah White
Share
no comments
This sweet and spicy pear and nut bread makes for a great Christmas cake and also works very well as a carry-along snack for school or a car-trip out in the country. Â It also goes great with a nice warm cup of tea, especially Earl Grey or English Breakfast. Â I like to use hazelnuts, but walnuts also work very well. (For a chocolaty treat, try these poached pears with a hot white chocolate liqueur sauce.)
Ingredients:
- 4 pears, peeled and cored
- 110g butter, softened
- 300g granulated sugar
- 1tsp vanilla extract
- 4 eggs
- 240g cake flour
- 1tsp baking powder
- 1/4tsp salt
- 1tsp cinnamon
- 1tsp nutmeg
- 250g seedless raisins
- 250g chopped hazelnuts
Instructions:
- Cut two of the peeled and cored pears into 1.5cm slices.
- Place the pears in a small saucepan and cover with water. Bring to the boil, uncovered over high heat, and cook for 15 to 20 minutes, or until tender. Drain.
- Purée the cooked pears in a food processor until they attain the consistency of applesauce. You should have about 250ml. Set aside.
- Preheat the oven to 175ºC.
- Grease and flour a 25 x 15 x 7 centimetre loaf pan, or line with baking parchment. Set aside.
- In an electric mixer on medium speed, cream the butter. Gradually add the sugar and continue beating until light in colour.
- Add the pear purée and vanilla extract and mix just until blended.
- Add the eggs, one at a time, beating well after each addition.
- On low speed, gradually add the flour, baking powder, salt, cinnamon, and nutmeg. Â Mix just until blended.
- Â Dice the two remaining pears and stir into the batter along with the raisins and nuts.
- Â Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the centre comes out clean.
- Â Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
- Â Carefully remove the cake from the pan and continue to cool on the wire cooling rack. Remove and discard the parchment.
- Â Serve slightly warm or wrap in foil and store at room temperature.
Prep Time:Â 25 minutes
Cooking Time: Â 60 minutes
Serves: Â 10
Difficulty: Â Medium
Desserts / Less than 90 mins —
Continue reading