SPICED CHOCOLATE, PEAR & NUT CAKE, 1 bowl-wonder, indulgence

Great combo of ingredients for a 'Clocks-go-back' treat....

Autumn combo of chocolate, pear & cardamum

This is a wonderful tender-crumbed cake with an unusual fruit & spice combo.  

Which didn't put off any of the tasters, who scoffed it down with relish.

It's one of those time and energy saving 1-bowl wonders, and it tastes as good the day after it's made.

A large loaf pan is not recommended; it doesn't bake as well.  But that means the cake slices are smaller sized and there's more of them!

Cost: £3.50
Makes: 2 x 1/2k/1lb loaf cakes OR 12 cupcakes

Ingred:
   175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   125gm/4.5oz self-raising flour
     50gm/1.75oz wholemeal flour
     50gm/1.75oz good cocoa (not hot chocolate powder)
     50gm/1.75 ground almonds
      2 large + 2 regular eggs 

      1 tsp dried cardamum (or nutmeg or cinnamon)

      a few cardamum pods (opt)

      3 med peeled pears, in small bite-size pieces 

     1/4 cup walnuts finely chopped (opt)

Icing 

150gm/5.2oz icing sugar

150 gm/5.2oz full fat, not supermarket own brand, cream cheese

1 tsp vanilla extract or 1/2 tsp caramel flavouring

a few finely chopped walnuts 

 

Method:

1. Preheat oven to 180c/170fan/350f
2. Lightly grease 1lb loaf tins; line bottom with a strip of greaseproof paper with  ends extending (it's easier to lift out cooked cake) Or line cupcake tin with paper liners 
3. Sift dry ingredients into a large bowl; toss in the bran left behind 
4. Add rest of the ingredients except pears 
5. Using a hand-held or stand mixer, beat until completely combined, 1-2 mins; don't overbeat; the batter should be smooth and lump-free, thick but manageable
6. Stir in pears, distributing evenly 
7. Scrape into tins & level off tops OR fill cupcake papers 3/4 full
8. Bake in centre of oven 35-45 mins (cake) or 25 mins (cupcakes) until a skewer inserted in the middle comes out clean; check 3/4 of way through cooking time) - the cake dries out quickly
9. Leave in tin 15 mins before turning out onto a rack to cool completely
10. Make icing: beat together cream cheese & icing sugar; add flavouring; when completely cool, thickly cover cake; scatter over nuts
11. Serve in thick slices

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This recipe has  been adapted  by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.