Ruperta Gallagher returned, with her husband Brian, from America in 1993 and opened the Blueberry Tearooms in Donegal Town. She loves baking tasty pies & tarts and this recipe, from her kitchen, is one of her favourite homemade Autumn cakes.
|The Blueberry Tea Room & Restaurant, Donegal Town|
Cinnamon Pear Cake with Vanilla Fudge Sauce
750g ripe Pears
3 tbls muscovado sugar
1/2 tsp ground cinnamon
200g caster sugar
3 large eggs, beaten
200g SR Flour
1/2 tsp baking powder
1. Set the oven at 160*C. Melt 40g butter, dark sugar & cinnamon together slowly in a shallow pan, stirring often. Carefully add the peeled, cored and roughly chopped pears and cook until tender and coated in sauce. Don’t let the sauce go dark. Set aside to cool.
2. Beat the 200g butter and sugar until light & creamy. Add the eggs and flour alternately and fold in any remaining flour with the baking powder.
3. Add the pears and their syrup and mix gently. Pour into a 24cm loose-bottomed and lightly-buttered cake tin and bake for 45 mins. Leave to cool before removing from the tin.
|Cinnamon Pear Cake with Vanilla Fudge Sauce|
For the Fudge Sauce bring 100g muscovado sugar, 100g golden syrup & 50g butter to the boil in a heavy-based pot. Stir in 150ml cream and a few drops of vanilla extract and leave it to cool & thicken. Serve over the cake with some ice cream.
Don’t forget to Feed the Fish at the bottom of this Post!