Ingredients

1 pear
1/3 cup golden syrup
125g butter
¾ cup (165g) brown sugar
3 eggs
½ cup (125ml) buttermilk
2 cups (250g) self raising flour
2 ½ tsp McCormick Ground Ginger
1 cup fresh or frozen raspberries

Direction

1.Line a 20cm spring form pan with baking paper.
2.Peel and slice the pear thinly and place decoratively around the bottom of the spring pan.
3.Drizzle the golden syrup over the pear.
4.In a large mixing bowl cream butter and brown sugar together until pale. Slowly add eggs then buttermilk. Sift flour and ginger into the bowl and mix until smooth.
5.Fold in raspberries and pour the cake batter onto the pear.
6.Place in a pre heated oven (170oC) for 40-50 minutes or until cooked and golden. Let cool for 10 minutes and turn out onto a nice plate.
7.Serve with extra raspberries if desired.