Pear & ginger loaf cake

Pear & ginger loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 2 large egg, beaten



    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



    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



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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (56)

wojtkiw72's picture

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

sarahjlouise's picture

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.

m_saafan's picture

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...

m_saafan's picture

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..

fmartin's picture

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??

alisonschenkl's picture

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.

Frantic Flapjack's picture

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.

gray1965's picture

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

alastairhepburn's picture

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.

david1ten's picture

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

esthersnook's picture

Fantastic delicious recipe - will definitely be making it again!

margaretelizabeth's picture

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

same965's picture

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

pelupi's picture

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

kayleith's picture

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.

adelaidefreville's picture

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


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.