Pear & ginger cake

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olive magazine

3 ratings

Recipe by olive magazine

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1. Heat the oven to 180C/fan 160c/gas 4. Line the base and sides of a 25 x 12cm loaf tin with a double layer of baking parchment, leaving enough overhang to lift the cake out.
2. Sift together the flour, bicarbonate of soda, ground ginger and cinnamon. Melt the butter, treacle, syrup and sugar together then add the milk to cool down the mixture.
3. Stir the treacle mixture into the dry mix with the eggs and most of the ginger. Spoon into the tin. Fill the hollow pear cores with the remaining ginger then push the pears right into the mixture. Bake for 1 hour or until the cake is cooked through. The bit closest to the pears will be stickier so test in a patch between them. Cool for 15 minutes in the tin and then lift out carefully and cool.

Per serving

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

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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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

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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