200g (1 cup) brown sugar
100g margarine or butter
2 eggs, beaten
5ml (1 teaspoon) cinnamon
3ml (½ teaspoon) allspice
5ml (1 teaspoon) ground ginger
240g (2 cups) Golden Cloud cake wheat flour
1 can (410g) KOO PEAR HALVES, chopped and drained. Retain syrup
150g (1 cup) raisins
Warm custard or whipped cream to serve
Preheat the oven to 180 degrees Celsius. Grease and flour a deep 20cm ring baking tin.
In a mixing bowl, cream sugar and margarine until light and fluffy. Gradually beat in the eggs. In a mixing bowl, sift the dry ingredients together. Add dry ingredients to the creamed butter mixture and fold in.
Add pears to the mixture. Add sufficient pear juice to the mixture to give a dropping consistency.
Spoon the mixture into the prepared tin and bake in the oven for 45 – 50 minutes. Turn out, serve warm or cold with custard or whipped cream.
