Pear, Whiskey and Cinnamon Upside Down Cake

photo(1)I love Fireball whiskey, I love cinnamon, I love pears. So I made a cake. This is a ridiculously indulgent upside down cake, full of booze, spices, pears and sugar. The flavours are lovely and wintery and it is relatively simple to make. If you’re not such a fan of the booze feel free to use less, if you want to use more, I salute you! This is one of my absolute favourite things to bake and one of Sam’s favourite things to eat so sharing my own recipe is a brave step! Let me know what you think!

You will need: a springform tin, Fireball whiskey, a good scotch (we used Whyte and Mackay), 8oz caster sugar, cinnamon, 3 eggs, 8oz butter/ margarine, 6oz self raising flour, tin of pears.

photo(5)Preheat your oven to 180 degrees and line your tin with greaseproof paper. In a large saucepan melt 2oz butter and 2oz sugar together until it forms a syrup, add 2 capfuls of Fireball, 3 capfuls of scotch and 2 teaspoons of cinammon. Drain your pears and add them to the syrup. Heat the pears in the syrup for about 10 minutes. photo

Take the pears out and arrange them on the bottom of your tin. Then cover them with the syrup, add more sugar if you want a thicker syrup.photo(3)For your sponge, mix 6oz butter and 6oz sugar together. Beat the eggs in a bowl and add them slowly to the mixture. Sift in your flour and add 2 tablespoons of cinnamon, then add two capfuls of Fireball. Mix everything together until you have a lovely smooth sponge. Pour your sponge mix over the pears and syrup in the tin. Make sure the sponge covers all of the syrup and pears. Place in the oven for 35 minutes.

photo(4) Take your cake out of the oven and leave to cool for about 15 minutes. Turn the tin onto a plate, undo the springform tin, and take off the cake. Ta-dah!photo(2)Sticky syrup, spiced pears and a good hit of whiskey. This is the ultimate cake.

Enjoy, Love Mrs Gardom

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Christmas Chocolate Cake

20131223_191611Christmas isn’t christmas without cake, but I would much rather have chocolate instead of fruit cake. So here is my recipe for an awesome chocolatey cake, perfect for when family pops in unexpectedly and you’ve run out of mince pies! It’s a basic chocolate sponge with a chocolate ganache covering and it is marvellous! I used milk chocolate as the hubby hates dark chocolate, but if you would rather have a richer cake use dark chocolate.

20131223_174415You will need 6oz butter/margarine, 6oz sugar, 3 eggs, 5oz flour, 2oz cocoa/hot chocolate, 1 teaspoon baking powder, 100g chocolate, 100ml double cream, a big cake tin.

First of all preheat your oven to 180 degrees and grease your cake tin with some margarine or a sheet of greaseproof paper. I usually use a big cake tin, mine is 24 cm as I would rather have a larger flatter cake that can feed more! Now mix the butter and sugar together in your mixer or by hand. Add the eggs one at a time and then sieve in your flour, baking powder and cocoa slowly while still mixing.

20131223_175949Mix all this until you have a nice smooth cake mixture. Pour your cake mixture into the tin and bake for about 20 minutes. To check whether the cake is cooked poke a knife into your cake and if it comes out without any mixture on it it’s done. Leave your cake to cool down.

20131223_185323So now for your ganache, break up your chocolate into pieces in a bowl. Heat and whisk the cream in a pan on a low heat but don’t let it boil. Once the cream is hot ( mine took 4 minutes) pour over the chocolate in the bowl and whisk until it is all mixed together.20131223_183822

Let your ganache cool and turn out your chocolate cake onto a plate (or a fancy cake stand if you’re showing off). Once the ganache is cool, start spreading it over your cake, making sure it is covered evenly. For a nice finishing touch, grate some of your leftover chocolate with a cheese grater and sprinkle over your masterpiece.20131223_191406

And that’s it. This is a lovely indulgent cake, perfect with a big cup of tea on a chilly winters day.

Have a wonderful christmas! Love, Mrs Gardom