Makes: 1 25cm cake
Prep:20min › Cook:45min › Ready in:1hr5min
- 300g plain flour
- 1 1/2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 60g butter
- 60g brown sugar
- 2 (415g) tins pear halves in syrup, well drained
- 100g caster sugar
- 120g butter, softened
- 1 egg
- 235ml treacle
- 235ml hot water
- Preheat oven to 180 C / Gas 4. In a bowl, lightly mix the flour, bicarbonate of soda, cinnamon, ginger, cloves and salt until thoroughly combined.
- Place the butter into a 25cm loose bottommed or springform baking tin; place in the oven and allow to melt for a minute or two. Sprinkle brown sugar over the melted butter. Pat the pear halves dry with kitchen paper, and cut each half into 3 slices lengthways. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged pears, lightly grease the inside of the tin to prevent sticking later.
- Beat the caster sugar and 120g of soft butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the treacle. Mix the flour mixture into the treacle mixture, then stir in the hot water. Pour the cake mixture into the tin on top of the pear slices.
- Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, about 45 to 50 minutes.
- Allow to cool completely before inverting on a serving dish and removing pan.