4 cups of pears, peeled and chopped small
1 1/2 cups sugar, sprinkled on the pears
Leave them together to make syrup, which depending on the grain of your sugar and the juiciness of your pears, will take 1-3 hours.
Preheat the oven to 325 and grease some muffin tins or 2 small cake pans (don't make as one big cake unless you like a soggy middle)
2 eggs beaten slightly with
2/3 cup canola oil (or other light flavoured oil)
1 tsp almond essence (optional)
Add egg mixture to pear mixture.
3 cups white flour (make 1 cup wholemeal if you are feeling fibre-deprived)
1 tsp salt
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
Stir dry ingredients into wet ones or visa versa depending on your bowl size. Spoon mixture into baking tins and cook until golden brown, bouncey and aromatic (15 mins for cupcakes, 25 mins for small cakes).
This cake is so moist it doesn't need icing. Freezes well.