Use up any mincemeat you have over from Christmas for this tasty cake.
3 tbsp. golden caster sugar
1 tsp. mixed spice
250g softened butter
250g golden caster sugar
1 tsp. vanilla extract
5 large eggs
200g self raising flour
100g ground almonds
7 tbsp. plain flour
6 tbsp. mincemeat
Peel and core the pears. Cut into thumb-size pieces.
Put the pears, 2 tbsp. of caster sugar and 2 tbsp. of water in a saucepan and cook over a medium heat for 10 minutes to tenderise.
Add the spice and leave to cool.
Heat the oven to 160C(140C fan)/Gas 3.
Grease and line the base and sides of a round, deep 20cm cake tin.
Cream the butter, sugar, vanilla and a little salt together.
Beat in the eggs and self raising flour. Then fold in the ground almonds.
Remove 85g of the batter into a small bowl and mix in the plain flour to make a crumbly looking mix.
Spoon half the cake batter into the cake tin. Top with half the pears and dot over half the mincemeat. Add the remaining batter, top with the rest of the pears and mincemeat and then the crumble mix. Sprinkle over the last tablespoon of sugar.
Bake for 1½ hours. Cover with foil after one hour.
Cool in the tin for ten minutes then cool on a rack.