It's been an Autumn showers kind of day.
A "back from a week away with a ton of washing and no hope of it getting dry" type of day.
A "failing to get on top of the chaos" type of day.
A "dog with conjunctivitis and separation anxiety" day.
A day where I was frantically searching for the Wunderweb at 7.37 a.m. when Blue declared that his new school trousers were definitely too long and the look on his face suggested tears were in the offing.
A day where my work 'to do' list looked scary and intimidating and I felt a little overwhelmed.
It was also cake club day - Clandestine Cake, and as you've guessed, being the kind of day it was, the planned cake was never going to happen.
So I made a loaf cake - a humble, no nonsense kind of cake. The theme of 'Fireworks' which suggested much in the way of fancy icing has had to be satisfied with flavours of the season - ginger and cinammon, pears and walnuts. Fancy icing can wait. But as it was a "wait around for an hour in town while Pink has orchestra" type of day, after school, I did manage to get my hands on one little trick...
Pear & Ginger Loaf Cake
200g self raising flour
1 tsp baking powder
1/2 tsp ground cinammon
200g unsalted butter, diced and at room temperature
150g tinned caramel
50g caster sugar
2 large eggs, beaten together
1 tbsp milk
2 balls of stem ginger, quite finely chopped
2 large pears, peeled and roughly chopped
walnut halves to decorate (optional)
3 tbsp syrup from the stem ginger jar
3 tbsp granulated sugar
Grease and line a 2lb loaf tin and pre-heat the oven to 160C/140C fan
Combine the flour, baking powder and cinnammon
Beat together the butter and caramel, then add in the sugar and continue to beat till light coloured and smooth.
Slowly add the egg, beating well after each addition - of it looks like it's going to split, add a little of the flour mixture in.
Beat in the rest of the flour, then quickly stir through the pears and ginger.
Scrape into the prepared tin and bake for at least an hour until a skewer comes out clean - mine took 1 hr 15 mins but it will depend on your oven.
Leave to cool in the tin, then mix together the ginger syrup and sugar with a tablespoon of water, poke holes all over the cake with a skewer, then drizzle over the gingery sugary drizzle.
But lots of fun...