hy's blog

I baked this cake when I should have been working on my tallying up how many documents I have reviewed and approved this year...

Here's the recipe (I modified the recipe from www.taste.com.au "Country pear cake")

1 1/2 sticks unsalted butter, at room temp
1 c sugar
2 eggs, at room temp
1 1/2 c unbleached flour
2 t baking powder
1 pinch salt
1 dash ground nutmeg

reserved juice from peeling the pears and 1/4 c (+ 2 T?) of buttermilk

2 ripe Bartlett pears, peeled, and chopped
1 to 2 handful chopped pecans
1 handful roughly chopped frozen cranberries

some honey (I used Wildflower honey)

- Preheat oven to 350 F

- Grease 9-inch round cake pan, line bottom with parchment paper

- Beat (with mixer) together butter and sugar. Add eggs 1 at a time. Beat until combined

- Sift flour, baking powder, salt, and nutmeg into another bowl

- Add some reserved pear juice/buttermilk to butter mixture. Add about 1/2 the dry mix. Blend. Add rest of dry mix and end with the liquid. Beat until just mixed.

- Fold in the pears, pecans, and cranberries

- Spoon into pan, even out the surface

- Bake 1 hr (?) or until toothpick comes out clean

- Brush honey on top

-Cool for 10 min, invert onto rack, invert cake again so that the honey side is facing up

- Yummy! and try not to eat too many slices all at once!!!