Recipe for Moist Pear Cake 
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Yield:
8 servings
Ingredients:
Amount Ingredient
175 gm Butter, softened (6oz)
175 gm Golden caster sugar, (6oz)
3 med Size eggs
1 tsp Vanilla essence
3 x Rocha pears, peeled, cored and chopped
175 gm Self-raising flour, sifted (6oz)
50 gm Deluxe dark chocolate, (2oz)
Instructions:
Instructions: Preheat the oven to 160 C/325 F/Gas Mark 3.

Cream together the butter and sugar until pale and creamy.

Gradually beat in the eggs, mixing well between each addition. Stir in the vanilla essence and pears.

Fold in the flour, then spoon the mixture into a lightly greased 1 litre (2 pint) ring tin or a deep 20cm (8 inch) cake tin.

Bake in the preheated oven for approximately 50 minutes - 1 hour, until golden and firm to the touch.

Allow to stand in the tin for 5 minutes, then turn out onto a wire rack until cold.

Melt the chocolate and drizzle over the cake. When set, dredge with icing sugar.

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