I’m back! Still fighting my way through the mountain of washing and emails, but at least I’m back in the country. We had terrible internet connection in France this year so it definitely resulted in an enforced break from social media – I’d like to say my internet problems are behind me now but that wouldn’t be true – We are really suffering from poor connectivity via BT who seem less than interested. Just typing this short paragraph has resulted in me turning off and on at the wall.
But less of the moaning, let’s get back to baking. Aaaand relax … feeling better already!
I’m missing this week’s GBBO at the moment (recorded – don’t panic) but I have heard a rumour that pears feature quite heavily. Spooky that, they are here too!
We’ve gone all The Good Life here and have stripped our Pear Tree – we’ve never had such a good crop. I’m stewing away like mad to get them frozen. (Tip: My neighbour told me that stewing pears in lemonade is supposed to be excellent)
This cake is perfect for a pudding at any time of year – Its even more delicious with homemade warm caramel sauce poured over it.
Pear Pecan Cake
|Prep time||1 hour|
|Cook time||1 hour|
|Total time||2 hours|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 6 Pears (Peeled and chopped into 1cm chunks)
- 250g Caster Sugar
- 200g Soft Dark Brown Sugar
- 250g Pecans (Chopped into small chunks)
- 2 Medium Eggs
- 400g Self Raising Flour
- 2 teaspoons Vanilla Extract
- 225ml Vegetable oil
|In a large pan, add the chopped pears, white and brown sugar and the pecans. Mix thoroughly until all combined and soak for 30 mins.|
|Heat on a medium heat until just starting to bubble and reduce the heat - Simmer for 10-15 minutes. Bring off the heat and allow to cool for another 10 minutes.|
|Preheat the oven to 175C and line a 10" square cake tin|
|Sift the flour into the pear and nut mixture and add the vanilla.|
|Whisk the eggs and add while stirring each ingredient in thoroughly.|
|Add the oil and stir in until well combined - You will think that this is far too much oil but it will eventually mix in.|
|Add the cake mixture to the tin and bake for 1 hour until a skewer comes out clear.|
A massive thank you to the team that looked after Bake of the Week while I was away. I’m so grateful – I was really disappointed not to have been able to visit each post and share and comment as usual due to French internet but will catch up as soon as poss.
A quick roundup for last week’s Bake, hosted by Lancashire Food. I’m still stunned that people are joining in on a bank holiday week and the last week of the school hols – Was anyone else on their knees with exhaustion by the time the kids went back to school?
I love the green speckles of courgette inside Lyndsey’s Courgette Loaf – Like hidden gems of goodness! She really has got this courgette loaf cooked perfectly.
Hayley from Hay in a Day has tempted me to sit down with a brew and one of her monstrous homemade Smarties Cookies – I’m all in favour of monstrous sizes, none of this teeny weeny business this week!
Pauline from Pauline’s Occasional Bakes has made the cake I’ve had in my mind all day – I love love love ombre cakes and this pastel version is just up my street. I hear what you are saying about the amount of washing up it created though, Pauline! Just fabulous! Your friend is a lucky lady.
The new linky is now open for entries for Bake of the Week – expect to see it mentioned everywhere you go this week, I’m on a mission! Don’t forget to add the badge to your post and share the word that Bake of the Week is open for business. All entries will be commented on, tweeted, pinned to the Bake of the Week Pinterest Board and shared on Google+ – I’ll choose a featured entry for next week’s Bake of the Week roundup and will link to all entries.
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