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Member recipe

Pear & ginger pound loaf cake

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Servings

Serves 10

This comforting cake is lovely for Sunday teatime, or served warm with a dollop of cream after lunch. The recipe also works well using apple and cinnamon or damson and vanilla.

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Ingredients

  • 200g/7oz unsalted butter, plus extra for greasing
  • 100g/4 oz caster sugar
  • 100g/4oz soft brown sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 200g/7 oz 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

Method

    1. Heat oven to 180c/160c fan/gas4. Grease and line a 900g/2lb loaf tin with baking parchment. Beat the butter and sugars together until pale, then gradually stir in the eggs and vailla 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.
    3. Per serving 453 cals, protein 4g, carbs 62g, fat 23g, sat fat 14g, fibre 2g, sugsr 43g, salt 0.50g

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Comments (1)

drusilla's picture

Wasn't this in October's issue?

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