Pear & ginger loaf cake

Pear & ginger loaf cake

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(35 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal453
  • fat23g
  • saturates14g
  • carbs62g
  • sugars43g
  • fibre2g
  • protein4g
  • salt0.5g
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Ingredients

  • 200g unsalted butter, plus extra for greasing
  • 100g caster sugar
  • 100g soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 balls stem ginger in syrup, drained and chopped
  • 2 pears, peeled, cored and roughly chopped
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

For the glaze

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

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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.

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Comments, questions and tips

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Comments (56)

melfromhove's picture

I'm new to baking but we had some leftover pears at work so I had a go at this. Didn't look very pretty so I stirred some crystallised ginger pieces into melted dark chocolate and spread it over the top. It was absolutely delicious and will definitely be making it again!

bernadettespeer's picture
3.75

made a few changes based on comments--upped the flour by 25g and added an additional 2 pears and baked for just about an hour...and although very damp & sunken slightly in middle (ravine as opposed to grand canyon), it is still a lovely tasting cake. I would recommend just dont expect the same "cake" qualities as a banana bread. also topped w crushed pecans and they just provided some nutty crunch. delish!

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
4

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
5

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
5

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
3

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

Ewwww... But fantas

jennyhw's picture
5

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
5

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
5

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
5

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!

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Questions (1)

Busy muffin's picture

Did other people apply the glaze when the cake was still warm or when completely cold?

Tips (1)

FlourCoveredGirl's picture

These work out really well when made in to muffins. The mixture makes 12-16 muffins. I cooked them at 170 degrees for 25 minutes, then whilst they cool, smear them with a little (slightly watered down) ginger preserve.