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!!).
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…).