Clove and Cardamom Pear Cake with Homemade Custard
Author: Shelley Bennetts Date Posted:9 August 2018
6 tbsp butter, softened
3/4 cup sugar
½ tsp ground cloves
½ tsp ground cardamom
1-1/3 cups plain flour
1 tsp baking powder
1/2 cup milk
1-1/2 cups chopped, peeled and firm pears (you can substitute with Granny Smith apples)
For the Custard Sauce:
1/4 cup sugar
2 tbsp plain flour
2 cups milk
1 egg, beaten
3 tbsp butter, softened
1/2 tsp vanilla extract or 1/4 tsp vanilla powder
Additional ground cloves, optional
In a bowl, cream the butter, sugar and spices.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder well by sifting together two or three times.
Add this to the creamed mixture alternately with milk.
Fold in the chopped pear or apple.
Transfer to a greased and floured 9-in. round baking pan.
Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
To Make the Custard
Meanwhile, in a saucepan, combine the sugar, flour and milk until very smooth.
Bring to a boil over medium-heat, stirring continuously. Cook, stirring until thickened and bubbly.
Remove from the heat. Stir a small amount into the beaten egg and pour this back into the saucepan.
Bring to a gentle boil. Reduce heat and stir briskly for another 2 minutes.
Remove from the heat. Whisk in the butter and vanilla.
Serve over warm cake. Sprinkle with ground cloves if desired.