This light, fruity cake, which combines the delicate flavor of pear with the sharp tang of cranberries, makes a wonderful alternative to a traditional fruit cake.

Ingredients: (Serves 8)

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 150 g/5 oz self-raising flour
• ¾ teaspoon mixed spice
• 2 pears, peeled, cored and diced
• 75 g/3 oz dried cranberries

For the icing:

• 400 g/14 oz mascarpone
• 60 g/2 oz icing sugar, sifted
• Fresh cranberries and small holy leaves, to decorate

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins and line the bottoms with greaseproof paper.

Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Sift the flour and mixed spice over the bowl, then fold in. Fold in the pears and cranberries. Divide the mixture between the prepared tins, smoothing the top with the back of a spoon. Bake for 20 to 25 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack and leave to cool completely.

To make the icing, beat together the mascarpone and icing sugar until smooth and creamy. Spread slightly less than half over one cake. Place the second cake on top and swirl the remaining icing on top. Decorate with fresh cranberries and holly leaves.