Sticky pear & ginger cake

Sticky pear & ginger cake

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(26 ratings)

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Cooking time

Prep: 1 hr, 10 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 8 - 10

This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
521
protein
7g
carbs
89g
fat
13g
saturates
3g
fibre
3g
sugar
72g
salt
0.64g

Ingredients

For the cake

  • 250g stoned dates, finely chopped
  • 300ml milk
  • 100g butter, plus extra for the tin
  • 140g ginger preserve (you'll find this with the jams)
  • 140g dark muscovado sugar
  • 3 large ripe pears (we used Conference)
  • 175g self-raising flour
  • 50g pecans nuts, reserve 10 and chop the rest
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • ½ tsp mixed spice
  • 2 eggs, beaten

For the brandy syrup

  • 85g light muscovado sugar
  • 150ml brandy

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Method

  1. Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
  2. Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs – the cake may still look a little wet around the pears.
  3. While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
  4. To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Recipe from Good Food magazine, November 2010

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Comments

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rumtuggerdeb's picture
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Superb - everyone raved over it - I rounded the ginger preserve up to 200gm and increased the mixed spice to 1 tsp - will definitely make this one again

cshobbs's picture
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This is a great recipe. However I did grease the sides of the tin as well. I don't know whether this was necessary: it was certainly easy to turn out!

roxydoodah's picture
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A good cake, nice winter pudding texture, but not exceptional, flavours just ok. Maybe my expectations were too high, or omitting the syrup at the end was a mistake.

Lola_balola's picture
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This is alright, cooked for a very long time but still wet in the middle. Tasted pretty good when eaten hot as a pudding but having seconds once it had cooled was not so enjoyable.

mariabudgen's picture
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Excellent pud/cake. Ate it warm with ice cream, and then finished off as cake. Was short of milk, so used half water, which worked fine. Also only had walnuts not pecans, and omitted the mixed spice as not keen on that, and it still had good falvour. Given comments above, I only made half the brandy syrup, and then just used half of that over the cake when it came out the oven, so it didn't turn out too wet. Cooking wise, I just gave it an extra 10mins and then it was perfect so no issues at all with cake being soggy. Will definitely make again as its a nice straightforward recipe to impress friends with!

annahorvath's picture
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A perfect cake! For any occasion. Easy and delicious. Will make it often, maybe I'll try it with apples or quinces (blanched first) also.Thanks.

FlourCoveredGirl's picture
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I hate to go against the masses, however I really didn't like this cake.
It remained wet, despite cooking it for the time stated, and then leaving it in the oven for a while longer to try and dry it out.
The flavour was just too strong, and it could have benefitted from more nuts mixed in, and the pears cut smaller, and putting half actually in the cake mix, and then maybe thin slices for decoration on the top.
I also think that rum would have been a better match for the syrup, however it was superfluous as the cake without was plenty sweet enough.

murraja's picture
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Really loved this cake. Enjoyed it both warm and cold. It was so moist and kept really well. I had a little of the brandy syrup left over after we had finished the cake - so would probably make a little less syrup next time. Definitely 5 stars though!!

kate_highley1's picture
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love it!! have made again and again

louisa_holbrook's picture
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I didn't have enough dates, so supplemented them with some dried pears that I had. Not sure this worked though as it didn't turn out that sticky, and I think the middle wasn't cooked through even though I baked it longer. The syrup is well boozy, so much so you can't taste the spices in the cake! Other than that it really wasn't difficult to make!

maryechappell's picture
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Loved this cake/pudd, when serving as a cake I would omit the sugar & brandy sauce as it goes a bit too moist.

PurpleBee's picture
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totally yummy cake and turned out so moist.

jo_ryan's picture

Delish!! didn't wait the whole hour to cool toffee mix, (it's cake afterall, who can wait!) no detrement affects, mixed the pear chunks in as opposed to 'dropping' them in, I feel the it made the cake even juicier and more moist. Served warm with extra thick cream - heavenly!!

jade2807's picture
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Wow this is a lovely moist sticky cake! Made this for Sunday lunch & everyone loved it. I was a bit unsure about the brandy so i only poured half over and served the rest at the table so everyone could adjust as they liked and it wasn't overpowering at all. Absolutely gorgeous served with cream and got even better over time -not that it lasted very long!

sarahfrisby's picture
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This cake is yummy!! I am not too keen on Brandy so I made the syrup with Orange juice and dark muscovado sugar.

Like the idea of freezing it, but have a feeling it will be eaten before it makes it to the freezer.

Will be making this agin soon.

clootiedumplin's picture
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Definately one for my "Binder", it tasted "Devine"
One of those Desserts to keep in the freezer for entertaining, as long as you take it out the night before! It froze in the tin, and was kept for two months before being "devoured" by family and friends in one sitting....no leftovers. When making again I would make double portion of sauce to make it "juicier"

sarahkmason's picture

This was delicious served with a dollop of creme fraiche. The syrup was very strong so I warmed it for about 15minutes to evaporate off some of the alcohol! YUM!

clarebrace's picture
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Sorry about the typo, I meant to say I used mincemeat instead of the dates for my version!

clarebrace's picture
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I made a variation of this cake by using dates, marmalade and mixed spice instead of the dates, the ginger jam and ground ginger. It was a pre Christmas pudding and I made half the amount which serves 6 people. I cooked it in a lasagne type ovenproof dish Me and my husband ate 2 portions each over the next couple of nights, then I froze down the remainder for our Christmas 'Pudding'. It was delicious and is a wonderful, lighter alternative to conventional Christmas Pud which we personally find a bit too heavy. We have decided that this will become our regular alternative.

I will say that the cake/pudding as I made it is much better served warm than cold.

sabrinaleland's picture
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I've made this cake last Sunday for a pre-Christmas dinner.
I've used less brandy, sprinkled it with edible gold glitter and served it with whipped cream (made with icing sugar and ground ginger). Absolutely delicious and perfect for the Christmas season!

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