Better late than never! This cake is packed with goodness - wholemeal flour, brown sugar, juicy pears and walnuts. It's even better a day or two after you've made it (I find that with most cakes that use fresh fruit). Here's the recipe if you'd like to try it yourself...
Two small-ish loaf tins lined with greaseproof paper
175g Butter softened
150g Dark brown sugar
150g Plain wholemeal flour
100g Ground almonds
500g Ripe pears peeled and diced
30g Walnuts chopped
Grease and line your tins and pre-heat the oven to 160c. Using a blender or a wooden spoon (blender!) cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time then gently fold in the flour followed by the almonds. When the mixture is just combined fold in the pears and walnuts. Pour into your loaf tins and sprinkle with a little more sugar. Bake in the pre-heated oven for around an hour. Leave to cool in the tin before cutting in slices.