Pear & ginger loaf cake

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• sabine

  05 October 2011

  sabine rated and commented on this recipe

  

  Excellent cake. First time used ginger powder , second time cardamom instead of vanilla. Both work brillantly! Will definitely bake it again

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• cookbook

  06 October 2011

  cookbook rated and commented on this recipe

  

  Made this today and it tasted delicious although my loaf tended to sink a bit in the middle. Didn't have light soft brown sugar so used dark instead and also added dark chocolate chips which made a great flavour combination.

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• Pelupi

  07 October 2011

  Pelupi rated and commented on this recipe

  

  Like second poster I also used a darker sugar mix and mine also tended to sink in the middle. Still tastes fabulous.

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• same965

  08 October 2011

  same965 rated and commented on this recipe

  

  I did everything according to the recipe and the cake became delicious. We prefered it without the glaze.

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• Maggie

  10 October 2011

  Maggie rated and commented on this recipe

  

  I made this cake yesterday, it is superb, mine dipped a bit in the middle but it didn't matter, we had it with clotted cream - fab

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• Polly

  16 October 2011

  Polly rated and commented on this recipe

  

  Fantastic delicious recipe - will definitely be making it again!

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• David1Ten

  20 October 2011

  David1Ten commented on this recipe

  As a novice to baking I not sure when the glaze goes on any help would be appreciated. Thanks in advance.

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• Alastair H

  21 October 2011

  Alastair H rated and commented on this recipe

  

  Wonderful cake! I used 50G less sugar and 25G less butter. The glaze is fine but again I cut down on the sugar as the syrup is sweet enough.

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• gray1965

  23 October 2011

  gray1965 commented on this recipe

  Promised the neighbours a new cake and this was my choice. Was lucky to get a piece myself - it went so quickly :-) Definitely doing this again

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• Frantic Flapjack

  23 October 2011

  Frantic Flapjack rated and commented on this recipe

  

  I used apple and cinnamon instead of pear. Turned out well but mine also dipped slightly in the middle. Didn't make any difference - it still tasted good and was actually better a couple of days later.

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• Alison

  24 October 2011

  Alison rated and commented on this recipe

  

  This was ok, but felt the ginger was more of a hint than a taste - I'm biased because I love ginger. Put in three balls of stem ginger and used the syrup and still feel it could have done with a bit more. Checked the recipe twice to make sure I wasn't missing a reference to ground ginger somewhere, but it definitely wasn't there. Will certainly make it again (colleagues are thrilled with it, the usual recipe sharing going on, etc.), but next time will add ground ginger as well. Also reduced sugar in the cake by 25g and used two tbsp of sugar instead of three in the glaze.

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• Borage

  25 October 2011

  Borage rated and commented on this recipe

  

  Just made this according to web recipe and the cake sunk completely in the middle. I have checked the recipe in Oct issue of Good Food magazine to find that the oven temperature is different. I cooked mine for 1hr 15mins at fan 140C but the magazine states 160c fan which might account for the cake sinking. Although it tastes good it is not possible to cut it into slices as it falls apart. I have put it back into the oven for a further 15 mins and will serve it with custard as dessert. Any ideas of what went wrong??

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• Mariam

  25 October 2011

  Mariam commented on this recipe

  Does anyone think it would be a wise choice to replace the stem ginger with 1 tbsp of ground ginger? it's really not easy to find them where I live..

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• Mariam

  26 October 2011

  Mariam rated and commented on this recipe

  

  Made it with grated root ginger as couldn't get stem, used 80g of both sugar as per some of the comments but wish I hadn't, plus it seems that my two pears were a bit too small and a bit over-ripe, I don't seem to get their taste in the cake.. so it's more of ginger loaf, but the cake is very soft nonetheless and has risen nicely...

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• starcuregirl

  26 October 2011

  starcuregirl rated and commented on this recipe

  

  My poor cake sank halfway through cooking time, however it as still delicious. I used grated ginger root so you could really taste the ginger and i added some cinamon instead of vanilla.

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• Sarah72

  26 October 2011

  Sarah72 commented on this recipe

  Just this second bought it out the oven and it smells and looks and tastes delicious!

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• Sarah72

  26 October 2011

  Sarah72 rated this recipe

  

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• Paula B

  27 October 2011

  Paula B commented on this recipe

  Mine too has sunk in the middle! Is it necessary to use the baking powder when it's self raising flour / Next time i think i will leave it out. It's still cooling so havent got to taste it yet. It does smell delicious. Don't think i will use the glaze again much too sweet! looking forward to a slice!

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• Lynne Comb

  29 October 2011

  Lynne Comb rated and commented on this recipe

  

  Absolutely love this cake and so does everyone who has had a piece. Have made it 6 times now- we had a glut of pears and this was a great way to use some of them up as the cake freezes well. After the first one, I warmed the glaze mix slightly so that it sank into the cake a little more.

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• DJW

  30 October 2011

  DJW rated and commented on this recipe

  

  Only used 170g of sugar and 2 medium eggs as thats all i had and instead of butter used flora cuisine to try to cut the fat a bit. It turned out very well and didn't sink. Will be doing this again everyone loved it.

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http://www.bbcgoodfood.com/recipes/1660647/

http://www.bbcgoodfood.com/recipes/1660647/

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Ingredients

• 200g unsalted butter , plus extra for greasing
• 100g caster sugar
• 100g soft brown sugar
• 2 large eggs , beaten
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 2 balls stem ginger in syrup, drained and chopped
• 2 pears , peeled, cored and roughly chopped

FOR THE GLAZE

• 3 tbsp syrup from the ginger jar
• 3 tbsp granulated sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 1 hr 45 mins

Ingredients

• 200g unsalted butter , plus extra for greasing
• 100g caster sugar
• 100g soft brown sugar
• 2 large eggs , beaten
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp baking powder
• 2 balls stem ginger in syrup, drained and chopped
• 2 pears , peeled, cored and roughly chopped

FOR THE GLAZE

• 3 tbsp syrup from the ginger jar
• 3 tbsp granulated sugar

Per serving

453 kcalories, protein 4g, carbohydrate 62g, fat 23 g, saturated fat 14g, fibre 2g, sugar 43g, salt 0.5 g

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