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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pelupi
7th Oct, 2011
4.05
Like second poster I also used a darker sugar mix and mine also tended to sink in the middle. Still tastes fabulous.
kayleith
6th Oct, 2011
4.05
Made this today and it tasted delicious although my loaf tended to sink a bit in the middle. Didn't have light soft brown sugar so used dark instead and also added dark chocolate chips which made a great flavour combination.
adelaidefreville
5th Oct, 2011
5.05
Excellent cake. First time used ginger powder , second time cardamom instead of vanilla. Both work brillantly! Will definitely bake it again

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