- Making time 30 minutes
- Preparation time 1 hour 30 minutes
- 125 g unsalted butter, at room temperature
- 125 g light soft brown sugar
- 2 eggs lightly beaten
- 250 g self-rising flour
- One teaspoon ground cardamom
- Four tablespoons milk
- 500 g sultanas
- One tablespoon clear honey
You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.
– Jay Asher
- Beat the butter and sugar together in a mixing bowl, until pale and creamy. Gradually beat in the eggs, a little at a time, until incorporated, sift the flour and ground cardamom together and fold them into the creamy mixture with milk.
- Reserve about 1/3 of the pear slices and roughly chop the rest, fold the chopped pears into the creamy mixture with the sultanas. Spoon into a grasses 1 kg loaf tin, its base and two long sides also lined with oiled greaseproof paper spread the surface level.
- Arrange the reserved pear slices along the centre of the cake, press them in gently. Bake in a preheated oven, 1600C, set timer for 11/2 hour or until a skewer inserted comes out clean.
- Remove the cake from the oven, leave to cool in the tin for 10 minutes then loosen the edges and lift out of the tin using the lining paper, transfer to a wire rack, peel off the lining paper and leave to cool completely, drizzle with the honey.