Pear Dessert Cake

Pear Dessert Cake

 

For an ingredient-specific grams to ounces conversion chart click here.

Today’s recipe of the week is inspired by my author friend Suzanne Brandyn, who expressed a wish for something that would appeal to those non-chocoholics among us *g*.

This is a wonderful cake for those of us who have issues with salicylates and amines. It can also easily be made dairy-free by using dairy-free margarine, such as Olivani. It’s from the Failsafe Cookbook by Sue Dengate, and is so delicious and easy to make, it’s remained a family favorite for years, even when I’m not following the failsafe diet.

PEAR DESSERT CAKE

2 cups self-raising flour
4 tablespoons cornflour
4 large eggs
1 ½ cups sugar
8 tablespoons butter or margarine
1 tsp vanilla essence
1x 8oz (225g) tin pear quarters in syrup — drain and reserve 1 cup of pear juice syrup (top up with water if necessary).

Note: I do this whole recipe in a food processor but you can easily do it by hand.

  • Cream butter & sugar.
  • Add eggs and vanilla and beat well.
  • Add sifted dry ingredients and mix.
  • Add 1 cup of pear syrup and mix.
  • Pour into large lined baking tin and place pear quarters on top of batter. (I put them in a circle near the edge of the tin–they’ll sink into the cake.)
  • Bake at 180 degrees C (350 degrees F) for approx. 50-60 mins.
  • Cool, remove from tin, and serve.

Enjoy!

Maree

 

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3 Responses to “Pear Dessert Cake”

  1. Suzanne says:

    Thank you Maree,

    I’m looking forward to this receipe. Not the baking side, the eating side of it. lol

    It sounds so yum. :)

    Suzanne :)

  2. It’s not receipe of the week it’s a receipe of the year. I absolutely loved it, and so did hubby. I will be making it more often. Sorry I have delayed in returning. Life is one big roller coaster. :)

    Thank you Maree.