This recipe was a sort of spur-of-the-moment, thanks to a few over-riped pears lying around. Too mushy to slice into a salad (yes, I was trying to be good), I could only think of a baked good that would do me right.
I have usually steered clear of cupcakes and muffins, for no good reason. The only excuse I can come up with is that filling up cupcake liners are tedious and I don’t always get the proportions equal and end up with very odd shaped funny-duddys (yes, I make up words). Another one of my excuses is that, although they look so beautiful and eye-appealing, cupcakes are an utter waste at parties – people don’t usually eat an entire cupcake – they always leave bits and pieces and the remaining goes to waste. With a cake, loaf, bundt or whatever, you can cut exactly the amount you will eat and leave the rest for other appreciative and deserving eaters (like me).
This recipe is incredibly easy, with a hint of Christmas spices – cinnamon, vanilla and allspice, along with fresh orange zest. These don’t need any dressing up and taste amazingly well by themselves. However, a thin fresh strawberry glaze works well and also looks fabulous!
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