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Sticky pear & ginger cake

Sticky pear & ginger cake Recipe

  • 250g stoned dates , finely chopped
  • 300ml milk
  • 100g butter , plus extra for the tin
  • 140g ginger preserve (you'll find this with the jams)
  • 140g dark muscovado sugar
  • 3 large ripe pears (we used Conference)
  • 175g self-raising flour
  • 50g pecans nuts, reserve 10 and chop the rest
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • tsp mixed spice
  • 2 eggs , beaten
  • 85g light muscovado sugar
  • 150ml brandy
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