This loaf pan cake takes over an hour to bake but remains incredibly moist and soft, thanks to the juices from the poached pears infusing the batter. The pears become tender and melt-in-your-mouth, while the cake develops a beautifully browned crust and edges without drying out.
Poach the Pears
1) In a medium saucepan, combine the white wine, sugar, cloves, and cinnamon sticks. Add the peeled pears, ensuring they are submerged.
2) Poach over low heat for 20 minutes, until the pears are tender but still hold their shape.
3) Carefully remove the pears from the liquid and set aside to cool.
Make the Cake
1) Preheat the oven to 170°C (340°F).
2) Grease a 2-liter (9x5-inch) loaf pan, line it with parchment paper, and grease the parchment paper.
3) In a large bowl, beat the softened butter and sugar together until light and creamy.
4) Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
5) Mix in the vanilla extract.
6) Sift the self-rising flour and salt over the batter, then gently fold them in until just combined.
7) Spoon the batter into the prepared loaf pan, spreading it evenly.
8) Gently press the cooled poached pears, stem end up, into the batter.
9) Bake for 40 minutes, or until a toothpick inserted into the cake (avoiding the pears) comes out clean.
10) Allow the cake to cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely.