and diced 6oz Sugar (i used light brown sugar) 6oz softened butter or margarine at room temp 2 eggs - beaten 2 tablespoons milk 9oz self raising flour 1 teaspoon cinnamon you will also need some cream, extra cinnamon and icing sugar for the icing - melt the butter and sugar and when hot add the apple and pear chunks and saute for 5 mins - drain the apples and pears and set aside the sauce for later - cream the butter and sugar until light and fluffy, sprinkle in the cinnamon - add one egg and whisk it into the batter, then add half the flour and whisk again, repeat with the other egg and the remainder of the flour - add the milk to slacken the batter slightly. - fold in the apple and pear chunks - pour in to a greased and lined caked tin... I used a 25 inch bundt but any shape will work - bake for 45 minutes at 170C - to make the icing simply add a a tablespoon of icing sugar to the caramel then halve it into two portions, stirring cream into one and cinnamon into the other - when cool, drizzle the icing on top eat and of course, enjoy! What a fabulous cake Dom, and I see you are embracing your Bundt side lately, they do make such stunning cakes, I must dust of my bundts, in a manner of speaking! Never mind about the bad year - put