I love making fruity cakes.

This cake is really delicious and moist and best served on same day as its made.

I have served leftovers ( never a lot left) the day after with ice-cream

Prep Time 20 min
Cook Time 70 min
Serves 10




Ingredients

200g butter softened
3/4 cup (150g) caster sugar
2 teaspoons vanilla extract
2 eggs
2 cups (300g) self-raising flour
2/3 cups (160mls) butter milk
30g butter melted ( extra)
1 tablespoon caster sugar extra
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg

POACHED PEARS

4 medium pears
1 cup caster sugar
2 cups dry white wine
2 cups water
1 medium lemon halved

METHOD
Poached Pears
1.Peel and quarter the pears and put into a large saucepan with water,sugar,wine and cut lemons. Bring to the boil, reduce heat to medium low and simmer covered for 25 minutes or until pears are tender.
2. Using a slotted spoon remove pears from syrup and leave to cool.
Remove and discard lemon halves, simmer remaining syrup uncovered, over low heat about 20 minutes until reduced nearly by half.

CAKE
1. Preheat oven 180°C /160°C fan-forced. Grease a deep 22cm round cake pan and line base with baking paper.
2. Arrange poached pears on base of cake pan.
3. Beat butter, sugar and vanilla extract in a small bowl Using electric mixer until light n fluffy. Beat in eggs, one at a time. Stir in sifted flour and buttermilk in two batches.
4. Spread mixture over pears in pan.
5. Bake teacake in oven for about 1 hour 10 minutes. Stand in pan for 10 minutes, then turn onto a wire rack. So now the pears are the top
6. Brush pears with melted butter and combined extra sugar and Spices .
Serve teacake warm with syrup.
This cake is best served on the say it's baked