from the book “Bake in Black”
Selected by “Nerd Consultant” Calvin
• 150g sultanas
• 5 tbsp pear schnapps
• 200g butter, softened
• 200g light brown eggs
• 1 tbsp honey
• 200g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 2 sprigs of thyme, leaves picked and finely chopped
• 1 tsp mixed spice
• 2 conference pears, peeled and grated
• 300ml double cream, to serve
Heat the oven to 180°C/375F gas mark 4, then grease a cathedral shaped or normal bunct tin, or line a 20cm cake tin with baking paper. In a small bowl, mix the sultanas with the schnapps, then allow to soak for 30 minutes.
Beat the butter and sugar together with an electric whisk until light and fluffy, then add the eggs one by one, beating to combine. Mix in the honey, then add the flour, baking powder, bicarbonate of soda, thyme, mixed spice and pears. Dreain the sultanas, reserve the liquid, then stir through. Spoon into the tin and bake for 45-50 minutes, until a skewer inserted into the cake comes out clean.
Allow to cool for around 10 minutes in the tin, then turn out onto a wire rack to cool completely.
Lightly whip the double cream, then add a little of the reserved sultana schnapps liquid, to taste. Serve with the cake.
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