Pear & ginger loaf cake

Pear & ginger loaf cake

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(53 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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diggines1
10th Nov, 2011
what a fantastic tasting cake. I'm glad I'm not alone in the fact that it sunk though. Can anyone tell me why please?
janine15
8th Nov, 2011
4.05
I've made this several times, both as mini loaf cakes and as a traybake. I didn't bother with the glaze, it just isn't necessary. I also swapped the stem ginger with 1tbsp of ground ginger and put in an extra pear. Absolutely delicious. It also freezes very well. However, like most other reviewers, it always sinks slightly in the middle! But that doesn't detract from the deliciousness of this cake. It has become a firm favourite in my house.
janine15
8th Nov, 2011
4.05
I've made this several times, both as mini loaf cakes and as a traybake. I didn't bother with the glaze, it just isn't necessary. I also swapped the stem ginger with 1tbsp of ground ginger and put in an extra pear. Absolutely delicious. It also freezes very well. However, like most other reviewers, it always sinks slightly in the middle! But that doesn't detract from the deliciousness of this cake. It has become a firm favourite in my house.
Bungly
2nd Nov, 2011
5.05
I loved this but next time I will warm the glaze slightly. Might also add some ground ginger because I like a good gingery taste.
misslulu
30th Oct, 2011
5.05
Only used 170g of sugar and 2 medium eggs as thats all i had and instead of butter used flora cuisine to try to cut the fat a bit. It turned out very well and didn't sink. Will be doing this again everyone loved it.
lynnemcomb
29th Oct, 2011
5.05
Absolutely love this cake and so does everyone who has had a piece. Have made it 6 times now- we had a glut of pears and this was a great way to use some of them up as the cake freezes well. After the first one, I warmed the glaze mix slightly so that it sank into the cake a little more.
tomato7
27th Oct, 2011
Mine too has sunk in the middle! Is it necessary to use the baking powder when it's self raising flour / Next time i think i will leave it out. It's still cooling so havent got to taste it yet. It does smell delicious. Don't think i will use the glaze again much too sweet! looking forward to a slice!
wojtkiw72
26th Oct, 2011
5.05
Just this second bought it out the oven and it smells and looks and tastes delicious!
sarahjlouise
26th Oct, 2011
4.05
My poor cake sank halfway through cooking time, however it as still delicious. I used grated ginger root so you could really taste the ginger and i added some cinamon instead of vanilla.
m_saafan
26th Oct, 2011
3.05
Made it with grated root ginger as couldn't get stem, used 80g of both sugar as per some of the comments but wish I hadn't, plus it seems that my two pears were a bit too small and a bit over-ripe, I don't seem to get their taste in the cake.. so it's more of ginger loaf, but the cake is very soft nonetheless and has risen nicely...

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