Name: Crunchy Pear and Cherry Cake
Yield: Makes 1 Cake
Ingredients: 25 g/1 oz/2 tbsp crystallized (candied) ginger, chopped; 40 g/1½ oz/2 tbsp glacé (candied) cherries, quartered; 100 g/3½ oz/½ cup caster sugar; 50 g/2 oz/½ cup ready-to-eat dried pears, chopped; 7.5 ml/1½ tsp baking powder; 140 g/5 oz/⅔ cup soft margarine; 2 eggs; 75 g/3 oz/scant ½ cup caster (superfine) sugar; 50 g/2 oz/4 tbsp crystallized ginger, chopped; 12.5 ml/2½ tsp baking powder; 30 ml/2 tbsp milk; 280 g/10 oz/2½ cups plain flour; 65 g/2½ oz/generous ¼ cup glacé cherries, quartered; 40 g/1½ oz/3 tbsp crystallized ginger, chopped; 30 ml/2 tbsp demerara sugar; 100 g/3½ oz/7 tbsp soft margarine; 140 g/5 oz/¾ cup caster sugar; 225 g/8 oz/2 cups plain flour; 65 g/2½ oz/generous ½ cup ready-to-eat dried pears, chopped; 10 ml/2 tsp baking powder; 60 ml/4 tbsp milk; 22 ml/1½ tbsp demerara (raw) sugar; 75 g/3 oz/¾ cup ready-to-eat dried pears, chopped; 3 eggs; 75 g/3 oz/scant ½ cup glacé cherries, quartered; 170 g/6 oz/1½ cups plain (all-purpose) flour; 75 g/3 oz/6 tbsp soft margarine

Preparation info

Makes
1
Cake

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Crunchy Pear and Cherry Cake

Ingredients

Small

Method

Part of