Pear & Mincemeat Crumble Cake

PREP TIME: 20 MINS COOKING TIME: 1 HOUR 40

YOU WILL NEED:

FOR THE PEARS

† 4 firm pears, peeled, cored and cut into

small pieces

† 3tbsp golden caster sugar

† 1tsp mixed spice

FOR THE CAKE RECIPE

† 250g pack salted butter , softened † 250g golden caster sugar † 1tsp vanilla extract † 5 large eggs † 200g self-raising flour † 100g ground almonds † 7tbsp plain flour † 6tbsp Cottage Delight Luxury Tipsy

Mincemeat

HOW TO:

1 Put pears into a non-stick frying pan with 2tbsp sugar and 2tbsp water. Cover, then cook over a medium heat for 10 minutes until tender, stirring every so often. There shouldn’t be juice once the pears are cooked. Add the spice – leave to cool.

2 Heat oven to 160OC. Butter then line the base and sides of a 20cm deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds. Remove 85g batter and put into a small bowl. Add the

plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix. 3

Spoon half the cake mix into the tin, top with half the pears, dot over half the Luxury Tipsy Mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, Luxury Tipsy Mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hours, covering with foil after one hour, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then cool on a rack.

Serves: 12