Pear and Chocolate Chip Loaf Cake

Named the official boat cake, I made this for elevenses one day and it all disappeared within five minutes of serving it. And to think, it was a complete trial and error made to try and make the most of some seriously squishy pears. The recipe is loosely based on my Nanny J’s banana bread recipe, but with a few changes based on the extra juicy nature of pears compared to the not so juicy banana. Excellent with a cup of tea, this cake is best served still warm from the oven (scorching hot if you just can’t wait that long!!).

A tasty pear

A tasty pear

Official Gael Cake

175g self raising flour, 150g butter, 150g brown sugar, 3 eggs, 3 pears (cored, peeled and mashed), 80g of chopped chocolate or choc chips, 1 tbsp honey

Cream the butter and sugar, mix in the honey. Beat in the eggs, one at a time, not panicking if it splits, it’ll be fine once you add the flour. Fold in the flour and chocolate, then stir in the mashed pears. Put the mix into a lined loaf tin and bake at 180 C for one and a half hours (it may take less so keep an eye on it – I’m basing my timing on a god awful boat oven that hates me…).

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