Pear & ginger loaf cake

Pear & ginger loaf cake

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(38 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins


Serves 8
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal453
  • fat23g
  • saturates14g
  • carbs62g
  • sugars43g
  • fibre2g
  • protein4g
  • salt0.5g
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  • 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

    Baking powder

    bay-king pow-dah

    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

  • 3 tbsp syrup from the ginger jar
  • 3 tbsp granulated sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. 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.

  2. 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.

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Comments, questions and tips

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6th Mar, 2013
Delicious. Useda darker sugar asthat was all I had to hand. Also fabulous as a dessert warmed up in hte micro nad with ice cream.
9th Dec, 2012
used mixed spice instead of ginger - lovely
tlane_vulcan's picture
17th Nov, 2012
Yummy! I love stem ginger so used 3 balls of it. The cake stayed lovely and moist for 5 days. Will definitely make it again.
15th Nov, 2012
Lovely recipe, after reading reviews added extra chopped ginger and baked it at 160C fan not 140C and it didn't sink at all. I always use marge and not butter.
14th Nov, 2012
I baked it this morning and it smells delicious. I wish that I'd read the comments first though because I had the same recurring problem of the sunken cake in the middle and the ginger flavour being too faint! I'm going to take it anyway to my triathlon club training session tonight and I'm sure that they'll wolf it down. I think i'll make it again but experiment with the addition of ground ginger (and cardoman!), add a splash of milk and reduce the butter and sugar.
28th Oct, 2012
Will try it!
28th Oct, 2012
Will try it!
28th Oct, 2012
Ewwww... But fantas
27th Sep, 2012
This is a lovely cake recipe. I read all the comments and used 25g less butter and sugar. I only added 1/2tsp vanilla essence but used 2tsp ground ginger (I dont think that there would have been much of a ginger flavour without -but we do love ginger!!)My cake didnt sink. The only other thing I did different was to mix the ginger and pear with the dry ingeredients before adding and used a bit of milk to loosen the mixture .I will definitely make this again as it is a really moist cake loved by all.
18th Sep, 2012
What a fab cake it's so moist, mine also sunk slightly in the middle but no one noticed. Next time I make it I will serve it for pudding while still warm so the vanilla ice cream just starts to melt mmmm I can taste it already!!!!


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