Method

Preheat the oven to 325 F/165 C.

Grease a 10-inch round springform cake pan.

In a large bowl, beat together the vegetable oil and sugar until thick and cloudy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl sift together the dry ingredients.  (If you are using whole wheat flour, do not sift it.)  Mix well.

Stir in the egg and oil mix, then fold in the nuts, chopped pears, lime juice and zest, ensuring the fruit and nuts are evenly distributed.

Pour the mix into the prepared cake pan and bake in the center of the oven for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean.

To make the syrup, melt the butter in a small saucepan and add the sugar, stirring constantly.  Add the juice, hard cider, and half & half and stir well, allowing the mix to come to a boil before reducing the heat and cooking for a further 4 minutes.

Remove from the heat and allow to cool slightly before pouring over the warm cake.  Serve immediately.

"You can make this with apple, apricot, quince - anything that is in season and ripe.  And if pecan nuts are unavailable, use fresh walnuts, brazil nuts, or even pine nuts." Michal Haines

Reprinted with permission from ©Michal Haines,The Spice Kitchen: Flavorful Recipes from Around the World, by Michal Haines, published by Interlink Books  click for book review

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