Ginger Pear Cake

Method

1. Lightly grease a 6-cup fluted tube pan or a 13x9x2-inch baking pan (if using a fluted pan, dust with all-purpose flour.)
2. In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended.
3. Add the plain flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.)
4. Stir in grated pears. Pour batter into the prepared pan.
5. Bake in a preheated 180C oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the centre comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.)
6. Allow to cool completely before decorating.

Easter glaze:

1. Whisk the icing sugar, 4 teaspoons milk, vanilla and food die in small bowl to blend, adding more milk just a drop at a time to reach the desired thickness required.
2. Spoon or drizzle over the glaze, allow it to run slightly down the sides.
3. Sprinkle with your choice of Easter decorations.
4. Allow the cake to stand at room temperature so the glaze can set before slicing.