Pear cake

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I think it’s really here. The wet season. The Puget Sound winter. At 2:30 in the afternoon the temperature is in the mid-50s, which is lovely, and it has drizzled all day, which I prefer to ice storms, and it is foggy, foggy, foggy. And that freaks me out. I come from a place where fog only happens in the very early morning. This murky phenomenon boggles me.

The solution, of course, is to nest. With a vengeance. I dug out my Ott Lamp and have it on beside me as I work, to get some natural-spectrum light. I am laundering bedding with fierce efficiency. And I made a River Cottage pear cake, which disappeared in exactly 48 hours.

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If you’d like the recipe, Hugh will explain it to you here. Full disclosure: while I made it his way this time, by cooking off the fresh pear slices in butter and sugar before I layered them on top of the cake batter, I usually use dried pears and soak them in brandy before incorporating them into the batter.

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Both ways make a damn good cake. Not much like your bakery birthday cake, no, not much at all. Much, much better.

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Once you’ve sourced the ingredients and found your kitchen scale (the British method of weighing dry ingredients does make more sense, but bollocks, I have to find that damn scale!) the cake is a doddle to put together. And so–oh my God, so incredibly–good.

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Try it. You won’t regret it.

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