Pure recipes

Directions

1. Preheat the oven to 180°C and line the bottom of a 22cm round cake tin.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Because this is a very high butter to sugar ratio, you might need to add a bit of the flour mix after the second egg, to stop the mix from separating.
4. Add the milk and all dry ingredients and the chopped ginger (not the pears and sultanas) and mix until well combined.
5. Stir in the sultanas and pears, mix well.
6. Spread in the lined tin and bake 45-60 minutes or until a skewer comes out
   clean.
7. Cool in the tin for a few minutes, then remove to a wire rack to cool fully.
8. Serve dusted with icing sugar and a helping of whipped cream or yogurt, as desired.