Christmas is nearly here! The season of indulgent food, mince pies, sherry and mistletoe. The time of the year in which we can get away with incorporating spirits into our puddings without feeling too judged or worrying about the extra calories. While most desserts are quite heavy this season, I decided to incorporate some fruit into a simple and buttery sponge cake, as well as a little bit of rum and spices, to give it that special Christmas flavour. Easy but special, spicy and with texture. Ingredients
175g gluten-free or regular plain flour
175g butter, room temperature
175 caster sugar
3 small/medium pears, peeled and chopped
2 tbsp rum
1 tsp mixed spice
1. Preheat the oven to 180C/375F. Grease and line a 18cm/7in round baking tray.
2. Cream the butter, sugar, spices and rum together in a bowl until light and fluffy. Add the eggs and whisk well, until well incorporated. Fold in the pear pieces, then the flour.
3. Bake in the oven for 25-35 minutes. The cakes are cooked when you press lightly and the centre springs back, or when you insert a skewer and it comes out clean.
4. Remove the cake from the oven and set aside to cool for 15 minutes before you remove it from the tin. Set aside to cool completely.