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

    shuh-ga

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

  • 2 large egg, beaten

    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

    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

    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

    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 (56)

Rowena Wilkes's picture
3

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
5

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.

gray1965's picture

Another note: Last time I made this I had some chopped walnuts hanging around and no idea what to do with them. Threw them into this and my "deluxe" version has done the rounds of several parties since :)

ntaimitarha's picture

This cake certainly wouldn't win a beauty contest - looked very sad and sunken but none the less tasted really good! Why is it sinking in the middle so badly?

justabeena's picture
5

Delicious! Made this with my 6 yr old daughter..one of our best cakes yet!

m_saafan's picture
3

Made this again with one tsp grated fresh root ginger instead of stem, and was very moist and has risen nicely.. It didn't last long

adrienne317's picture
5

Delicious cake. Prefer not to use the glaze as it didn't sink into the cake very well.

shokococo's picture
5

I've just made the recipe into cupcakes, and it tastes amazing. I tried one before I put the glaze on- it's so sweet already, I don't think there is any need for the glaze. I'll definitely make it again, but with less butter. Yum!

eleanormayo's picture
1

Tried this twice and both times it completely sank in the middle - I can't be doing with tempremental cakes!

blackbird17's picture
4

Lovely cake, smelt fabulous whilst cooking. I did mine with apples and cinnamon but will definately try it with pears.
I also wonder about the baking powder. Is this really neccessary?

gailtruchard's picture

Thank you Val. I'm making it again today.

okehampton's picture

I have made his recipe 3 or 4 times now, as it is extremely popular with my family and easy to make. The first time I made it, I followed the recipe to the letter and the cake sank in the middle. The mixture was actually very stiff and I was unable to "pour the mixture into the loaf tin". So, on subsequent occasions, I have added a little milk to loosen the mixture and the cake has turned out perfectly.
My other comment would be that the recipe tells you to allow the cake to cool in the tin, then step 2 tells you to pour over the glaze. I actually do this whilst the cake is still warm, as that is what one normally does with, say, lemon drizzle cake.

gailtruchard's picture

Absolutely delicious but mine sank too. The top crust had risen slightly away from the rest of the cake and when the skewer went in to check - poof! Down it went. Not by too much but enough to mean I wasn't able to gift it. I did use gluten free flour but I suspect it's the addition of baking powder that's the culprit. I'll leave it out next time and see.

diggines1's picture

what a fantastic tasting cake. I'm glad I'm not alone in the fact that it sunk though. Can anyone tell me why please?

janine15's picture
4

I've made this several times, both as mini loaf cakes and as a traybake. I didn't bother with the glaze, it just isn't necessary. I also swapped the stem ginger with 1tbsp of ground ginger and put in an extra pear. Absolutely delicious. It also freezes very well. However, like most other reviewers, it always sinks slightly in the middle! But that doesn't detract from the deliciousness of this cake. It has become a firm favourite in my house.

janine15's picture
4

I've made this several times, both as mini loaf cakes and as a traybake. I didn't bother with the glaze, it just isn't necessary. I also swapped the stem ginger with 1tbsp of ground ginger and put in an extra pear. Absolutely delicious. It also freezes very well. However, like most other reviewers, it always sinks slightly in the middle! But that doesn't detract from the deliciousness of this cake. It has become a firm favourite in my house.

Bungly's picture
5

I loved this but next time I will warm the glaze slightly. Might also add some ground ginger because I like a good gingery taste.

misslulu's picture
5

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.

lynnemcomb's picture
5

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.

tomato7's picture

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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