Autumn Pound Cake

SERVES 10 PREPARATION 30 MINUTES COOKING 1¼ HOURS

Preheat oven to moderately slow, 160°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper. Cut 1 green apple into wedges and 1 pear into rounds. Toss in a bowl with ¼ cup caster sugar, 2 tablespoons lemon juice and 1½ teaspoons ground cinnamon. Mix well and set aside. In a bowl, using an electric mixer, beat together 250g softened butter and 1 cup caster sugar until creamy. Add 5 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Fold in sifted, combined 2 cups plain flour and ¼ teaspoon salt. Pour into pan, spreading evenly. Push apple and pear slices upright into batter (see tip). Bake for 1¼ hours until cooked when tested with a skewer. Brush hot cake with combined melted 20g butter, 2 teaspoons caster sugar and ½ teaspoon ground cinnamon. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Dust with icing sugar and scatter with raspberries to serve.