Pear & ginger loaf cake

Pear & ginger loaf cake

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(32 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

Serves 8

This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
453
protein
4g
carbs
62g
fat
23g
saturates
14g
fibre
2g
sugar
43g
salt
0.5g

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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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
  2. To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

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Comments

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birdiepuss's picture

I followed the recipe to the letter for my first attempt, and although it tasted perfectly fine, my cake sank dramatically (think cake equivalent of the Mariana Trench). I tried the recipe again, but reduced the butter and sugar by 25g and left out the baking powder (which I strongly suspect is the cause of the sinking). I also completely blitzed the pear and squeezed a lot of the moisture out before adding to the mixture, and used a splash of milk to loosen it up before pouring into the tin. This time the cake rose perfectly and was still lovely and moist. Will definitely make again. Like others have said, it would be lovely warm with vanilla ice cream.

FlourCoveredGirl's picture

This is an excellent loaf cake that was (surprisingly) universally applauded by everyone. Superb flavour and texture. I did need to extend the cooking. For the 'topping' I forked the top of the cake whilst still hot, then spread over a couple of tablespoons of warmed ginger preserve that I had thinned with a little water. When left to cool it made a slightly gellified topping which looked very professional, and tasted sublime.

tartanlove's picture

I made this 2 days ago, and as below, I cooked for an hour, took it out to test and the middle sank v badly. Cooked for another 10 mins. Didn't look great, more like a volcano, but family loved it, ate most of it for breakfast the next morning and am about to make another. I added chopped dark chocolate, and I agree with sheena below, maybe just one pear, esp if they r v ripe. Also you might need to cover with foil for last 10 mins or so.

Clarejmo's picture

Cake baked in just over 1 hour. Came out looking great and tasted fantastic.

sheenacarmichael's picture

I note that the cooking time is given as 1hour 45 minutes at the top, but 1 hour to 1 hour 10 minutes in the recipe. I cooked it for 1 hour 10 mins at 140 C and it sank in the middle. Also, the bottom of the cake was very wet. I felt that the pears were adding too much juice to the mixture. It tasted delicious, though. I would use only one pear and chop it more finely if I cooked this again.

pelupi's picture
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Delicious. Useda darker sugar asthat was all I had to hand. Also fabulous as a dessert warmed up in hte micro nad with ice cream.

lorrainepoyser's picture

used mixed spice instead of ginger - lovely

tlane_vulcan's picture
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Yummy! I love stem ginger so used 3 balls of it. The cake stayed lovely and moist for 5 days. Will definitely make it again.

maryechappell's picture
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Lovely recipe, after reading reviews added extra chopped ginger and baked it at 160C fan not 140C and it didn't sink at all. I always use marge and not butter.

courgettesandlimes's picture
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I baked it this morning and it smells delicious. I wish that I'd read the comments first though because I had the same recurring problem of the sunken cake in the middle and the ginger flavour being too faint! I'm going to take it anyway to my triathlon club training session tonight and I'm sure that they'll wolf it down. I think i'll make it again but experiment with the addition of ground ginger (and cardoman!), add a splash of milk and reduce the butter and sugar.

bestmom's picture

Will try it!

bestmom's picture

Will try it!

bestmom's picture

Ewwww... But fantas

jennyhw's picture
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This is a lovely cake recipe. I read all the comments and used 25g less butter and sugar. I only added 1/2tsp vanilla essence but used 2tsp ground ginger (I dont think that there would have been much of a ginger flavour without -but we do love ginger!!)My cake didnt sink. The only other thing I did different was to mix the ginger and pear with the dry ingeredients before adding and used a bit of milk to loosen the mixture .I will definitely make this again as it is a really moist cake loved by all.

patriciaf's picture
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What a fab cake it's so moist, mine also sunk slightly in the middle but no one noticed. Next time I make it I will serve it for pudding while still warm so the vanilla ice cream just starts to melt mmmm I can taste it already!!!!

cowen84's picture
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Delicious! Swapped the SR flour for gluten free plain flour and added some baking powder to help it rise, all my fruit sank to the bottom, so next time i would toss the pear and ginger in the flour before mixing it all together.
Made the glaze, and ate it warm with a dollop of greek yoghurt. Scrumptious! Highly recommended
Check out my baking blog
http://bumblebakery.blogspot.co.uk/

linwin's picture

Absolutely scrumptious moist and delicious-I have passed the recipe on to several friends and everyone loves it - one point, it doesn't affect the taste but we all find that after it comes out of the oven it sinks a little in the middle- anyyone got a way of stopping that ?I have tried hotter oven and less beating of eggs.

Hawie's picture
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I made this and put it in the freezer and it froze really well. It was quite a dense cake but I served it with rhubard sorbet as a pudding and it was divine!

Rowena Wilkes's picture
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I made this cake yesterday and followed the recipe almost exactly (added an extra pear). I was pleased with the result as I didnt have the problems with the cake sinking that other people reported. However, I made another one today to give to my mum (and because I had lots of pears that needed using!) and it sank :-( I did use half self-raising wholemeal flour and half normal self-raising flour but I didnt think this would make a difference. I did add an extra tsp of baking powder just incase. Not sure what the problem was with this one but Im pretty annoyed. Think the recipe is just really hit and miss. Still tastes nice thoug, just doesnt look great

maryechappell's picture
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A lovely cake which I will make regularly, I used extra ginger and I always use soft marg instead of butter in all recipes and if you check the carton to make sure it's one suitable for baking I have never had any trouble and it's easier as no need to cream butter & sugar separately.

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