Tinned Pear Cake, 36p [Tin Can Cook]
This soft, sweet, rich and heavy cake was written for Tin Can Cook, as I sat surveying tins of fruit and wondering how to plump up my pudding chapter. My eyes roved greedily over the tinned peaches, pears and cherries, looking for inspiration, and there it was. Fat, fulsome pears swimming sodden in their own slippery, succulent syrup – what a treat! I could barely wait as I sat typing up the recipe, my home rich with the scent of freshly baked goods, impatiently picking at the slice I promised myself as a reward for committing it to paper. I love this, and it’s all the better for using tinned pears; I hope you love it too. If you do happen to have ripe pears needing using up, first quarter them and carefully scoop out the seeds with the point of a small sharp knife. Cut away the very tip of the stalk and the woody star shape at the base, taking care to remove as little of the flesh as possible in the process. …