Raspberry and Pear Cake

Directions
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

Tip

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