spiced apple and pear cake

Well we’re coming to the end of another year and whilst my blog is unusually devoid of Christmas flavour, it’s not from a lack of baking. Last week saw a baking bomb hit my kitchen. I have been kept so busy over the past while, that the baking has been happening late at night. Due to that, I haven’t been able to photograph the four Christmas cakes (family gifts) or the gazillion candycane marshmallows and the basket-load of chocolate cake pops for the small ones school fair, due to the darkness and associated lightning.

Spiced apple and pear cake

Instead I’m sharing a recipe for spiced apple and pear cake that I made a while back, which might just come in handy during the festive season when you’ve all had your fill of mince pies and pudding. But fear not… if you do want a taste of Christmas you can always link back to some of my previous bakes, such as my spiced apple swirls – a simple crowd pleaser or my Gingerbread recipe – a must at Christmas time or you could pop over to my post on Smartie cookies and read all about my near disaster with santa’s letter or about the small ones encounters with Santa in my post for Hot chocolate muffins. I hope there is something there for you to enjoy and all’s that left is for Bonibakes to wish you and yours a very Happy and peaceful Christmas.

Spiced apple and pear cake


Spiced apple and pear cake

Serves: Approx 10 slices • Baking time: Approx 45-50 minutes

For the fruit mixture
1 pear
3 apples
1 teaspoon cinnamon
1 tablespoon water
1 tablespoon castor sugar
For the cake mixture
75g castor sugar
150g butter
1 teaspoon vanilla extract
2 eggs
150g self-raising flour sieved
150g ground almonds
2 tablespoons milk


1. Preheat the oven to 200c/Gas 6/180c(fan). Grease and line a 20cm spring form tin.
2. Peel and chop the fruit into slices and place in a saucepan along with the sugar, water and cinnamon. Cover and simmer for 15 minutes, stirring occasionally. Set aside to cool.
3. Beat the butter and sugar until light and fluffy. Stir in the vanilla extract.
4. Beat in the eggs one at a time. Gently fold in the flour and ground almonds.
5. Pour half the mixture into the cake tin. Layer with the fruit mixture and finally cover with the remaining cake mixture.
6. Bake for 20 minutes at 180c, then turn down the oven to 160c and bake for a further 30 minutes. Leave to sit in the tin for 10 minutes before turning out onto a wire rack. Best enjoyed luke warm with custard.

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