Recipe Archives->Cakes->Peach Pear

Peach and Pear Cake
Makes a 23 cm (9 inch) cake

175g (6 oz) butter, softened
150g (5 oz) caster sugar (superfine sugar)
2 eggs, lightly beaten
75g (3 oz) wholemeal flour (wholewheat flour)
75g (3 oz) plain flour (all purpose flour)
2 tsp baking powder
1 Tbsp milk
2 peaches, skinned, stoned and chopped
2 pears, peeled, cored and chopped

Cream together the butter or margarine and sugar until light and
fluffy.

Gradually beat in the eggs, then fold in the flours an baking powder,
adding the milk to give the mixture a dropping consistency. Fold
in the peaches and pears.

Spoon the mixture into a greased and lined 23 cm (9 inch) cake tin
and bake in a preheated oven at 190 :C / 375 :F / Gas 5 for 1 hour
until well risen and springy to the touch.

Leave to cool in the tin for 10 minutes before turning out on to a
wire rack to finish cooling. Dust with icing sugar before serving.

Printable version: peach-pear.txt.