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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misabeatty's picture
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Delicious!

Sissinghurst's picture
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Definitely a five star cake. Will make it again and again. A real winner.

robbieboy's picture
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This looks so delicious I can taste it online! Will bake and see how it really tastes!

Foodmonster2's picture
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It's now 2 days later and I'm having leftovers of it at work for lunch and I must say, it tastes even better! It's one of my favourite cakes and I can't wait to make it again. My husband said that it should replace christmas pudding from now on - it tastes chrismassy without all the bits that he doesn't like.

Foodmonster2's picture
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Beautiful cake! It came out exactly like on the picture, fruit did not sink to the bottom (like it always has done with every other cake I have made) and tasted absolutely delicious. Next time I will add more spice and reduce the amount of brandy. Even though I love boozy deserts, it was a little too overpowering.

tsarinacandida's picture

Gorgeous and yes you can used tinned pears, I did - just make sure they are drained well, I used the juice from the tinned pears to make the syrup instead of the brandy. Will make again and again!

lisamary's picture
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Wow - Heaven in cake-form, straightforward to make and delicious to eat, especially with a plentiful supply of vanilla custard. The perfect Autumn pudding.

cjsansom's picture
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Absolutely loved this! Very easy to make, tasted delicious. Served warm with cream and icecream and topped with the brandy syrup. Was a definite hit with guests and family. The only problem is there are no leftovers for tomorrow ....

goldie4's picture

do you leave it in the tin when you freeze it and can you use canned pears thanks

dragongeorge's picture
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A truly scrumptious cake which I made with pears from my pear tree. Definitely one to make again. It tasted yummy warmed up the next day too!

jessopa1's picture

lovely and sticky, went down a storm with the family...

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