Here is another great recipe from Belinda Jeffery. Like its description, this cake is really very-quick and easy to make! Instead of making it into a big bundt cake, I've made the cake into small ones and they are very cute to serve as individual for our tea-time.
Here is the recipe from Mix & Bake by Belinda Jeffery
(with my modification in blue)
2 cup (300g) plain flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate soda (I replace this with baking powder)
1/2 tsp salt
1 cup (140g) roasted pecans, coarsely chopped
1 1/2 cup (330g) brown sugar
1/4 cup (55g) castor sugar
1/2 cup (125ml) light olive oil (I use rice bran oil)
1 1/2 tsp vanilla extract
1/4 cup water
5 just-ripe pears, peeled, cored and cut into 1 cm chunks or 10 well drained canned pear halves in natural juice, chopped
icing sugar for dusting
1. Preheat oven to 150°C. Butter and flour a 26 cm fluted non-stick bundt tin and set aside.
2. Put flour, cinnamon, nutmeg, bicarbonate of soda (baking powder) and salt in a large bowl. Whisk them together with a balloon whisk for 1 min. Tip in the nuts and toss them to coat in the flour mixture.
3. Crack the eggs into a separate bowl and whisk to break them up. Add the sugars, oil, vanilla extract and water and mix everything thoroughly together until the mixture is smooth. Pour this mixture into the dry ingredients and stir them together until they're just combined. Add the pears and gently fold them in. Dollop the batter into the prepared tin and spread it out evenly with the back of your spoon.
4. Bake for about 1 hour or until skewer inserted come out clean. Cool the cake in the tin on a wire rack for 10 min, then invert it onto the rack to cool completely. To finish the cake off, dust it with icing sugar before serving.
Note: I made 3 x 10 cm mini bundt cakes with 1/3 of the recipe. I bake them at 160°C fan forced for 20 min. I didn't use icing sugar to dust cake for the extra finish.