Serves 6
This rich and fruity dessert is delicious served with ice cream, custard or whipped cream.
Products in this recipe

Vanilla Cake

You will need

100 g butter
4 apples, peeled
2 pears or quinces
4 T (60 ml) honey
pinch of salt
½ cup (85 g) seedless raisins

3 extra large eggs
½ cup (125 ml) oil
¾ cup (180 ml) freshly squeezed orange juice
1 x 600 g Ina Paarman’s Vanilla Cake Mix
1 T (15 ml) cinnamon
1 T (15 ml) grated orange rind

60 g butter, melted
1/3 cup (80 ml) honey
1 T (15 ml) lemon juice


Cut the fruit into 2 cm cubes. Melt the butter in a large, heavy based frying pan over high heat and stir-fry the diced fruit in the butter until nicely browned. Add the honey, salt and raisins and cook until a thick syrup forms. Allow to cool.

Pre-heat the oven to 180ºC. Butter two 22cm diameter round, pie dishes. Beat eggs and oil for 2 minutes on high speed until well blended. Add orange juice and beat for 1 minute on high speed. Add contents of pack and cinnamon and beat until combined on slow speed.

Fold in the orange rind and cooled fruit until just mixed. Spoon the mixture into the prepared pie dishes. Bake for about 45 minutes. Melt all the glaze ingredients together and pour it over the hot bakes as soon as they come out of the oven. Serve warm or at room temperature with ice cream, custard or whipped cream.