At the going down of the sun and in the morning
We will remember them.
Laurence Binyon, For the Fallen
Today is Anzac Day in Australia, when we pay our respects to Australian soldiers from all the wars in which Australia has been involved. You can read more about Anzac Day here.
As I have previously mentioned, my state primary school did an excellent job of teaching us about the significance of Anzac Day and ensuring that the students commemorated it. Funds were raised for the returned service people through sales of little navy and silver lapel ribbons, the Last Post was played at a special assembly, and the choir sang songs about Australian soldiers.
Anzac Day in Australia is also traditionally marked by the Anzac biscuit, which has become the official food of Anzac Day. I understand that the version of Anzac biscuits eaten by the troops was rather less tasty than the one we enjoy today, but they have become an important symbol of Anzac Day nonetheless.
This year, instead of Anzac biscuits, I decided to make Lorraine's Anzac Pear and Ginger Loaf.
This loaf really is like a sweet Anzac biscuit in loaf form. The batter presses rather than pours into the tin, and the resulting loaf has a dense quality. Be careful with the cake while it is warm, as it can be a little fragile where the pears are dotted into the mixture.
The cake tastes best served warm, when it is still a little crumbly and doesn't necessarily cut into neat slices yet. The ginger adds a touch of zing and the pears add moistness and sweetness to the loaf. I think I might like it best without the icing, as I don't handle a lot of sweetness very well anymore.