Pear & ginger cake

Latest comments and suggestions

• Tina binder

  21 November 2007

  Tina binder commented on this recipe

  My husband will love this. Many thanks 9 out of 10

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• kat24k

  22 November 2007

  kat24k rated and commented on this recipe

  

  VERY gingery!! Looked absolutely gorgeous but be sure you like your ginger! Also, tricky to tell when it's cooked--moisture from pears gave the cake around a very "batter-ish"/uncooked consistency.

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• Midas

  29 November 2007

  Midas rated and commented on this recipe

  

  I made this for our Sunday lunch pudding but although my husband loves ginger he didn't like so much crystalised ginger in it and I had to make two loaves as the pears displaced much of the mixture which was very light and nice. I wouldn't make it again but if I did I would put it into a square cake tin.

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• pans66

  01 February 2008

  pans66 commented on this recipe

  What a beautiful flavour, have also made it without the pears and works just aswell.

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• Chris Brack

  23 May 2008

  Chris Brack commented on this recipe

  Hi, I made this cake during the week but how do you keep the pears from falling over during baking. This happened when I made it and you end up not seeing the tops of the pears-which is kinda of the point of baking this cake. The batter was very liquidy so I was thinking of using less milk and maybe adding a small bit extra flour to thicken it up so the pears would hold in place. anyone any ideas?

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• Phil

  14 June 2008

  Phil commented on this recipe

  To combat the problem of the pears falling over, just cut a small slice off the bottom of the pears to produce a flat base.

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• gibbon_plinth

  10 October 2009

  gibbon_plinth rated and commented on this recipe

  

  Very grownup cake - delicious and showy for special occaisions. We accidentally left out the muscavado sugar the first time and decided it was a happy accident, as the result was just the right level of sweetness. As earlier comments suggest, use a square tin rather than a loaf tin. We drizzled a simple glaze of icing sugar and brandy over it as a finishing touch.

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• Shaz_R

  20 December 2010

  Shaz_R commented on this recipe

  I made this cake it was Gorgeous!! but the batter in the middel was of a wet consistancy. is it ment to be that way?

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• catmos57

  07 June 2011

  catmos57 commented on this recipe

  There isn't enough flour to this mixture and it is exceptionally sweet. I will try making it again but am going to use 300-320 grams of flour and see how that turns out. Will be a few months before I go on a baking n freezing mission but will update results. Also I think I will halve the amount of sugar.I have also used stem ginger instead of crystalised. V.good !!

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Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 125g butter
• 125g black treacle
• 125g golden syrup
• 125g light muscovado sugar
• 250ml milk
• 2 eggs
• 200g crystallised ginger , chopped
• 4-6 pear , peeled and cored, stalks left on if possible

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Difficulty and servings

Serves 12

Preparation and cooking times

1 hour 40 minutes + cooling

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 125g butter
• 125g black treacle
• 125g golden syrup
• 125g light muscovado sugar
• 250ml milk
• 2 eggs
• 200g crystallised ginger , chopped
• 4-6 pear , peeled and cored, stalks left on if possible

Per serving

501 kcalories, protein 6.5g, carbohydrate 88.8g, fat 15.8 g, saturated fat 9g, fibre 3.9g, salt 1.31 g

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