I haven’t baked for a long time, so I decided to bake a cake, plus we had two very very ripe Banana’s to use up and lots of ripe Pears. So I remembered a cake recipe I found a few years ago, I found it online, it’s a Jewish Apple cake recipe. It was a favourite of my friends and especially my Aunt and Uncle who requested me to make this time and time again. This cake is so moist and stays it for days :-)….. I replaced the Apples with Pears and added in Banana too, however I have a little bit of a fear of Banana’s (seriously the brown ones I just cannot touch) so had to get my Aunt to peel and mash them. This recipe is an oil based cake so is lactose free too!!

The original recipe you can find here:

http://smittenkitchen.com/blog/2008/09/moms-apple-cake/

Ingredients:

5 Pears peeled cored and diced
1 tablespoon cinnamon
5 tablespoons sugar

Sift together:

2 3/4 cups plain flour
1 tablespoon baking powder
1 teaspoon salt
Wet Ingredients:

1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
3 eggs
2 ripe Banana’s mashed

Method:

Preheat oven to 180 degrees. Get a loose bottom cake tin and grease it with butter, then add a spoon full of flour and spread it all around the tin, shake out any excess flour.

Get your Pears and mix with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

Mix wet ingredients into the dry.

Now mix in the Banana’s.

Then add eggs, one at a time, I whisked these in my mixer. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan.

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top.

Bake for about 1 1/2 hours, or until a tester comes out clean from the centre. Cool completely before running knife between cake and tin.

Sift Icing sugar over the cake ❤