SCRUMMY GINGER AND PEAR CAKE WITH TOFFEE SAUCE

Prep time: 25 minutes

Cooking time: 1 hour 10 minutes

Difficulty: Moderate

10-12 servings

The combination of rich, moist dark sponge and sweet fresh pears is sublime!

Ingredients
Ready to eat dates150g
Boiling water250ml
Bicarbonate of soda1 tsp
WHITWORTHS CASTER SUGAR150g
WHITWORTHS DARK SOFT BROWN SUGAR50g
Butter, at room temperature125g
Large egg1
Self-raising flour225g
Ground ginger1 tsp
Peeled, cored, cut into 2cm pieces3 ripe pears
WHITWORTHS LIGHT SOFT BROWN SUGAR100g
Butter100g
Double cream150ml

PREPARATION METHOD

Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.

Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.

Beat the WHITWORTHS CASTER and WHITWORTHS DARK SOFT BROWN SUGAR and butter in a large bowl until pale and creamy.

Add the egg and continue to beat for 1 minute.

Sift the flour and cinnamon into the bowl with the date mixture and pears.

Using a large metal spoon fold until well combined.

Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.

Toffee Sauce

Place the cream, WHITWORTHS LIGHT SOFT BROWN SUGAR and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.

Serve the warm cake with a drizzle of toffee sauce.