- 200g unsalted butter, plus extra for greasing
- 100g caster sugar
- 100g soft brown sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 balls stem ginger in syrup, drained and chopped
- 2 pears, peeled, cored and roughly chopped
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
For the glaze
Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla 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.
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.
Recipe updateAfter reading your feedback on this recipe we decided to re-test it in the Good Food kitchen. We found that the cake baked better at a lower temperature so have adjusted this recipe slightly from the original in the magazine. The temperatures in this recipe are now correct.