Pear & ginger loaf cake

Pear & ginger loaf cake

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(35 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins

Easy

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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Ingredients

  • 200g unsalted butter, plus extra for greasing
  • 100g caster sugar
  • 100g soft brown sugar
    Sugar

    Sugar

    shuh-ga

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

  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    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
    Pear

    Pear

    pair

    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
    Sugar

    Sugar

    shuh-ga

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

Method

  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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Rowena Wilkes's picture
Rowena Wilkes
13th May, 2012
3.05
I made this cake yesterday and followed the recipe almost exactly (added an extra pear). I was pleased with the result as I didnt have the problems with the cake sinking that other people reported. However, I made another one today to give to my mum (and because I had lots of pears that needed using!) and it sank :-( I did use half self-raising wholemeal flour and half normal self-raising flour but I didnt think this would make a difference. I did add an extra tsp of baking powder just incase. Not sure what the problem was with this one but Im pretty annoyed. Think the recipe is just really hit and miss. Still tastes nice thoug, just doesnt look great
maryechappell
22nd Apr, 2012
5.05
A lovely cake which I will make regularly, I used extra ginger and I always use soft marg instead of butter in all recipes and if you check the carton to make sure it's one suitable for baking I have never had any trouble and it's easier as no need to cream butter & sugar separately.
gray1965
14th Apr, 2012
Another note: Last time I made this I had some chopped walnuts hanging around and no idea what to do with them. Threw them into this and my "deluxe" version has done the rounds of several parties since :)
ntaimitarha
11th Mar, 2012
This cake certainly wouldn't win a beauty contest - looked very sad and sunken but none the less tasted really good! Why is it sinking in the middle so badly?
justabeena
20th Jan, 2012
5.05
Delicious! Made this with my 6 yr old daughter..one of our best cakes yet!
m_saafan
12th Jan, 2012
3.05
Made this again with one tsp grated fresh root ginger instead of stem, and was very moist and has risen nicely.. It didn't last long
adrienne317
2nd Jan, 2012
5.05
Delicious cake. Prefer not to use the glaze as it didn't sink into the cake very well.
shokococo
28th Nov, 2011
5.05
I've just made the recipe into cupcakes, and it tastes amazing. I tried one before I put the glaze on- it's so sweet already, I don't think there is any need for the glaze. I'll definitely make it again, but with less butter. Yum!
eleanormayo
28th Nov, 2011
1.05
Tried this twice and both times it completely sank in the middle - I can't be doing with tempremental cakes!
blackbird17's picture
blackbird17
26th Nov, 2011
4.05
Lovely cake, smelt fabulous whilst cooking. I did mine with apples and cinnamon but will definately try it with pears. I also wonder about the baking powder. Is this really neccessary?

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