Pear & ginger loaf cake

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• Bungly

  02 November 2011

  Bungly rated and commented on this recipe

  

  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.

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• Scarlett19

  08 November 2011

  Scarlett19 rated and commented on this recipe

  

  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.

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• Scarlett19

  08 November 2011

  Scarlett19 commented on this recipe

  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.

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• helen hall

  10 November 2011

  helen hall commented on this recipe

  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?

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• truchard

  17 November 2011

  truchard commented on this recipe

  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.

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• Val

  18 November 2011

  Val commented on this recipe

  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.

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• truchard

  18 November 2011

  truchard commented on this recipe

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

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• Anita

  26 November 2011

  Anita rated this recipe

  

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• Lesley

  26 November 2011

  Lesley rated and commented on this recipe

  

  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?

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• Belkey

  28 November 2011

  Belkey rated and commented on this recipe

  

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

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• shoko coco

  28 November 2011

  shoko coco rated and commented on this recipe

  

  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!

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• Pip

  02 January 2012

  Pip rated and commented on this recipe

  

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

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• Mariam

  12 January 2012

  Mariam commented on this recipe

  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

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• Justabeena

  20 January 2012

  Justabeena rated and commented on this recipe

  

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

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• Nick Taimitarha

  11 March 2012

  Nick Taimitarha commented on this recipe

  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?

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• gray1965

  14 April 2012

  gray1965 commented on this recipe

  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 :)

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• Mary Chappell

  22 April 2012

  Mary Chappell rated and commented on this recipe

  

  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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• Rowena

  13 May 2012

  Rowena rated and commented on this recipe

  

  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

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• CFL recipes

  06 June 2012

  CFL recipes rated and commented on this recipe

  

  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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• Linda Maughan

  01 September 2012

  Linda Maughan commented on this recipe

  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.

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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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