Pear & ginger pound loaf cake
Member recipe by hillaccounting
This comforting cake is lovely for Sunday teatime, or served warm with a dollop of cream after lunch. The recipe also works well using apple and cinnamon or damson and vanilla.
- 200g/7oz unsalted butter, plus extra for greasing
- 100g/4 oz caster sugar
- 100g/4oz soft brown sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 200g/7 oz self-raising flour
- 1 tsp baking powder
- 2 balls stem ginger in syrup, drained and chopped
- 2 pears, peeled, cored and roughly chopped
- FOR THE GLAZE
- 3 tbsp syrup from the ginger jar
- 3 tbsp granulated sugar
- Heat oven to 180c/160c fan/gas4. Grease and line a 900g/2lb loaf tin with baking parchment. Beat the butter and sugars together until pale, then gradually stir in the eggs and vailla 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.
- Per serving 453 cals, protein 4g, carbs 62g, fat 23g, sat fat 14g, fibre 2g, sugsr 43g, salt 0.50g