08/02/2021 
CategoryBaking, Breakfast, Fruit, Muffin, Occasional, Snacks, Snacks
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
125 g margarine, polyunsaturated or monounsaturated
½ cup brown sugar
1 tbsp vanilla extract
2 eggs
1 cup self-raising flour
½ cup plain flour
1 tsp baking powder
1 tsp 1tsp ground cinnamon
½ cup unprocessed bran
1 pear, cored and chopped into small cubes
1 cup frozen raspberries, defrosted
Method
1
Grease and line a 19cm x 11cm loaf pan.
2
Cream sugar, margarine and vanilla.
3
Beat in eggs one at a time.
4
Fold in sifted flours, baking powder, cinnamon and bran.
5
Gently stir in chopped pear.
6
Place half the mixture into prepared pan, sprinkle with raspberries and top with remaining mixture. Alternatively, place all mixture in a prepared pan and sprinkle top of cake with raspberries.
7
Bake in a moderate oven (180˚C) for 1 hour or until cooked when tested.
8
Stand in pan for ten minutes before turning out to cool.
9
Cut into 12 pieces.
Ingredients
125 g margarine, polyunsaturated or monounsaturated
½ cup brown sugar
1 tbsp vanilla extract
2 eggs
1 cup self-raising flour
½ cup plain flour
1 tsp baking powder
1 tsp 1tsp ground cinnamon
½ cup unprocessed bran
1 pear, cored and chopped into small cubes
1 cup frozen raspberries, defrosted
Directions
1
Grease and line a 19cm x 11cm loaf pan.
2
Cream sugar, margarine and vanilla.
3
Beat in eggs one at a time.
4
Fold in sifted flours, baking powder, cinnamon and bran.
5
Gently stir in chopped pear.
6
Place half the mixture into prepared pan, sprinkle with raspberries and top with remaining mixture. Alternatively, place all mixture in a prepared pan and sprinkle top of cake with raspberries.
7
Bake in a moderate oven (180˚C) for 1 hour or until cooked when tested.
8
Stand in pan for ten minutes before turning out to cool.
9
Cut into 12 pieces.
