Raspberry and Pear Cake

    2 hours

    Delicious, easy, and a big hit with anyone who sees it. My goal is fresh and delicious but quick and easy to make.


    New South Wales, Australia
    59 people made this

    Makes: 1 cake

    • 1 cup plain flour (wholemeal or white)
    • 2 cups self-raising flour (wholemeal or white)
    • 1 teaspoon bicarb
    • 125g butter or margerine (melt and cool)
    • large can of pears
    • 3 eggs
    • 3/4 cup caster sugar
    • 2 teaspoons vanilla extract
    • 1 1/2 cups frozen raspberries

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Grease and line tin (either a large round or a large loaf tin).
    2. Sift self-raising flour, plain flour and bicarb soda into a large bowl and create a well.
    3. Melt butter and leave to cool.
    4. Puree half the pears in a food processor (or bar mixer) with 1/2 the juice.
    5. Put puree pear, cooled butter, eggs, sugar and vanilla into a mixing bowl and whisk until smooth.
    6. Pour beaten mixture into well of dried ingredients and stir until just combined.
    7. Roughly chop remaining pears and stir into mixture with the frozen raspberries.
    8. Spoon mixture into cake tin.
    9. Bake for 1 1/2 hours in preheated oven set to 160 degrees or until a skewer inserted into tin comes out clean.
    10. Allow to stand in tin for 15-20 minutes.
    11. Place on a serving platter. Can be served warm or cold


    Sometimes I have done 1/2 white and 1/2 wholemeal flour. Delicious served warm with plain yoghurt with a teaspoon of vanilla extract stirred through yoghurt or vanilla ice-cream

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    delicious, easy and a big hit at all times with everyone I have served it too.  -  25 Jan 2013


    I LOVE THIS RECIPE  -  16 Oct 2014