From Leith's Baking Bible:
17cm cake tin
225g cooking apples
115g pears
2tbs water
115g butter, softened
225g caster sugar
225g plain flour
1tsp ground cinnamon
1tbs bicarb
170g dried fruit e.g. pears, peaches, apricots, raisins
Oven 180C/350F/GM4. Grease and bottom-line tin.
Peel and core pears and apples and cut into chunks. Put into saucepan with water. Cover with lid, cook over low heat, stirring occasionally until pulpy. Beat with wooden spoon to get rid of large lumps and set aside to cool (OR use eqvt amounts of pre-prepared unsweetened puree).
Cream butter and sugar together until light and fluffy. Add cooled puree, flour, cinnamon, bicarb and dried fruit. Mix well and pour into tin.
Bake in centre of oven for 1 - 1 1/2 hours or until skewer comes out clean. Cool in tin for 10 mins, and then turn out on to rack.
Can also be baked in a 900g/2lb loaf tin.