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By admin
31 August 2013


(Makes 1 medium-sized two-tier cake)

Ingredients you will need


2 cups (500ml) cake flour

200ml sugar

2t (10ml) baking powder

Generous ½teaspoon (3ml) salt

2 teaspoons (10ml) ground cinnamon

Generous ½teaspoon (3ml) gratednutmeg

3 tablespoons (45ml)f inely grated lemon zest

¾ cup (180ml) oil

100ml honey

2 extra-large eggs

80ml milk

1½t (7ml) vanillaessence ½ cup (125ml) toasted and finely chopped walnuts   ICING

200g cream cheese

2 tablespoons (30ml) finely chopped ginger preserve

2 tablespoons (30ml) ginger preserve syrup

¼ cup (60ml)softened butter

½ cup (125ml) icing sugar, sifted

Dried fruit slices


Cake: Preheat the oven to 180°C. Grease two 20cm cake tins with butter, margarine ornon-stick spray and dust with flour. Mix dry ingredients, spices and lemon zest in amixing bowl. Make a well in the centre.Whisk oil, honey, eggs, milk, and vanilla essence together and add the mixture to the dry ingredients, stirring until just blended.Fold the grated pears and nuts into the batter and turn the mixture into the prepared tins. Bake for 40-45 minutes or until atesting skewer comes out clean when inserted into the centre of the cakes. Leaveto cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.


Whisk cream cheese, ginger pieces and syrup together and set aside. Cream the butter and icing sugar together, and mix with the cream cheese mixture. Chill Sandwich the cakes together with some ofthe icing and spread the rest on top. Dust the cake with a little ground cinnamon and decorate with dried fruit slices.

Move! Tip You can use apples instead ofpears.