Preheat the oven to 160C/325F and grease and line a 2lb loaf pan. I spray my pan with Wilton Bake Easy and then place a strip of grease proof paper along the centre of the pan lengthways.

Place Chai tea bags and water into a jug and leave to brew for 5-7 minutes. Once brewed, squeeze excess moisture from the tea bags and discard.

Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. Around 2 minutes on medium-high speed.

Add in the eggs and vanilla, scraping down the sides as necessary and mix until well combined and smooth, around 1 minute on med-high speed.

Place the chunks of pear, flour, baking powder, salt and spices into a medium sized bowl and stir gently to coat the pear chunks in flour.

Tip the flour mixture into your egg mixture and mix on low until the mixture comes together and there are no lumps of flour.

Spoon the batter into your prepared loaf pan and smooth into an even layer using a spatula/back of a wooden spoon.

If you sliced two long pieces of pear place them into the top of the cake batter tip to tip. If, not skip this step.

Place in the oven for 75-85 minutes until risen, golden and an inserted skewer into the centre comes out clean. Mine took 80 minute.

Leave to cool in the pan completely, then transfer to a wire rack with some kitchen paper below it.

Make the glaze: Place icing sugar into a small bowl and then add ½tbsp of water, mix until smooth and you have a pourable glaze. If it’s too stiff, add a tiny bit more water.

Drizzle the glaze over the Pear and Chai Loaf and then leave for 20 minutes to set.

Slice into 10-12 pieces and enjoy!

Pear and Chai Loaf Cake will keep in an airtight container, at room temperature for 5 days.