Poached Pear and Date Cake
Poached pears 6 small to medium-sized pears, peeled 4 cups water 1 cup caster sugar 1 tablespoon lemon juice Cake 3 eggs 1 cup caster sugar ½ cup brown sugar 1 cup vegetable oil 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking powder ½ teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon each ground cinnamon and allspice 1 cup dates, finely chopped finely grated zest 1 orange Icing 1 cup icing sugar ¼ cup maple syrup orange juice
INGREDIENTS
Poached pears
6 small to medium-sized pears, peeled
4 cups water
1 cup caster sugar
1 tablespoon lemon juice
Cake
3 eggs
1 cup caster sugar
½ cup brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon each ground cinnamon and allspice
1 cup dates, finely chopped
finely grated zest 1 orange
Icing
1 cup icing sugar
¼ cup maple syrup
orange juice
METHOD
Grease a 24 cm square cake tin and fully line with baking paper.
Pears: Put the water, sugar and lemon juice in a saucepan just large enough to hold the pears so they will stand upright. Bring to the boil then add the pears. Simmer very gently for about 10 minutes or until tender when pierced with a skewer. Carefully remove from the syrup and cool.
Preheat the oven to 170˚C.
Beat the eggs and sugar until very thick and pale. Gradually beat in the oil and vanilla until thick. Don’t add all at once or the mixture will curdle.
Combine all the remaining ingredients in a large bowl, tossing the dates so they are well coated in the flour.
Using a large metal spoon, fold into the egg mixture making sure there are no pockets of flour in the batter.
Pour into the tin and stand the pears upright in the batter so they are sitting on the base of the tin.
Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the tin loosely with foil if the top is getting too brown. Cool in the tin until just warm, then using the sides of the baking paper, carefully lift the cake out.
Icing: Stir the icing sugar and maple syrup together and add enough orange juice to make a pourable icing.
To serve: Drizzle the icing over the cake and dust with icing sugar. Serve with softly whipped cream. Serves 8

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!