BEAT the PHILLY, butter, and sugar with an electric mixer until smooth. Add the vanilla. Gradually beat in the eggs, beating well between each addition
ADD the sifted flour and milk and beat just to combine
SPOON half the mixture into a greased and base lined 22cm x 12cm x 6cm loaf pan. Sprinkle over the pear and ginger and then spoon over the remaining cake batter. Top with the almonds
BAKE in a moderately slow oven 160°C for 45-50 minutes or until cooked when tested. Allow to cool for 10 minutes in the pan before turning out to cool completely. Serve warm or cold
