Crowd-pleaser pear and honey loaf

This dish is perfect for afternoon tea!

These days loaf flavours are more adventurous than ever and this pear version is no different. While pear loaf on its own is lovely enough, the addition of the thick, sweet honey glaze in this version is simply irresistible. The two vibrant tastes work so well together to make a dish that will have everyone asking you for the recipe.

If you can, try and let the icing set before you slice it up and hand it out to guests so there is a bit of crunch in the top of the loaf when you bite into it! Yum!

INGREDIENTS

FOR THE LOAF

  • 3 beurre bosc pears, peeled, cored, thinly sliced
  • 80ml (1/3 cup) honey
  • 125g unsalted butter, chopped, at room temperature
  • 225g (11/2 cups) plain flour
  • 11/2 teaspoons baking powder
  • 100g cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs

FOR THE DRIZZLE

  • 80g (1/2 cup) pure icing sugar
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla bean paste
  • 3-4 teaspoons boiling water

METHOD

  1. Add pear, honey and 25g butter to a large frying pan over medium heat. Cook while turning pear occasionally, for 10 minutes or until softened. Remove from heat. Use a slotted spoon to transfer the pear to a plate. Leave the liquid in the pan. Allow pear and reserved pear liquid to cool.
  2. Preheat the oven to 180C. Line a 9 x 21cm (base measurement) loaf pan with baking paper.
  3. Sift flour and baking powder together in a bowl. Use electric beaters to beat cream cheese, sugar, vanilla and remaining 100g butter in separate large bowls until pale and creamy.
  4. Add eggs, one at a time. Beat after each addition.
  5. Use a large metal spoon to slowly fold in the flour mixture and 100ml of reserved pear liquid, in alternating batches, until the mixture is smooth and combined.
  6. Fold through pear slices. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Bake for 1 hour and 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool slightly in the pan. Turn onto a wire rack to cool completely.
  7. Meanwhile, place the icing sugar, honey and vanilla in a bowl. Stir to combine, adding enough boiling water to form a thick icing. Drizzle icing over cooled cake and set aside to set.  Slice and serve.

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