This is the most delicious cake we have ever made, really moist with a nutty crunch. We got through the whole cake in one evening, bet you can’t make yours last any longer!
Ingredients: 4 cups pears (diced with skins on), 2 cups raisins, 2 cups unsweetened apple juice, 2 cups brown sugar, 6 tbsp vegan margarine, 2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 3 cups SR flour (add a couple of tsp of baking soda if using plain flour), 1 cup chopped walnuts, 2 heaped tbsp of soy flour.
Icing: 2 cups icing sugar, 1/2 cup margarine, 2 tbsp maple syrup, walnut halves to top.
Add the diced pear, raisins, apple juice, sugar, marg, salt, cinnamon and nutmeg in a saucepan and bring to the boil, then reduce the heat to a simmer and stir occasionally for 5 mins or so. Meanwhile, pre-heat the oven to 180′C and grease your cake tin. After taking the pear mixture off the heat, add the flour, walnuts and soy flour and mix in. Pour mix into the cake tin and bake for about 35-40 mins or until a knives runs through clear.
Blend the sugar, margarine and maple syrup to make the icing, spread evenly over the cake and top with walnut halves.
Eat! It’s good whilst still warm.