Pear & ginger loaf cake

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• cowen84

  14 September 2012

  cowen84 rated and commented on this recipe

  

  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/

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• FAVE FOOD

  18 September 2012

  FAVE FOOD rated and commented on this recipe

  

  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!!!!

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• jennys food

  27 September 2012

  jennys food rated and commented on this recipe

  

  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.

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• Missy poo

  28 October 2012

  Missy poo commented on this recipe

  Ewwww... But fantas

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• Missy poo

  28 October 2012

  Missy poo commented on this recipe

  Will try it!

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• Missy poo

  28 October 2012

  Missy poo commented on this recipe

  Will try it!

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• courgettes and limes

  14 November 2012

  courgettes and limes rated and commented on this recipe

  

  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.

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• Mary Chappell

  15 November 2012

  Mary Chappell commented on this recipe

  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.

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• Rhian

  17 November 2012

  Rhian rated and commented on this recipe

  

  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.

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• rainyknights

  09 December 2012

  rainyknights commented on this recipe

  used mixed spice instead of ginger - lovely

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• Pelupi

  06 March 2013

  Pelupi commented on this recipe

  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.

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• SheenaSussex

  26 March 2013

  SheenaSussex commented on this recipe

  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.

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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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