Pear & ginger loaf cake

Pear & ginger loaf cake

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(53 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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Cilla Mckechnie's picture
Cilla Mckechnie
27th Sep, 2019
This cake tastes wonderful. However, I also found that the cake rose too quickly, even spilling over the edge of the tin, and then sinking in the middle- I think the issue is the baking powder.I copied your "Summer fruit drizzle' recipe, which does not have any added baking powder but still using the above ginger and pear- much better result.
15th Mar, 2019
After reading previous comments I increased the oven temperature to gas 4 for the first half hour then reduced to 3. Didn't touch it until full hour. After cooling the top flattened slightly but no major sinking. Lovely taste will make again.
24th Sep, 2018
Great recipe, I used this to make 12 cupcake/muffins. I used a baking spread and whisked everything but the pear and ginger together as a normal Victoria sponge, then stirred in fruit just before baking. I also added a large tsp of ginger and another ball of stem ginger for extra flavour. Chocolate chips on top during baking instead of the glaze. Baked at 160c fan as other reviews for 20 minutes and the cakes turned out great - no sinking as per other reviews for the loaf version.
Saize's picture
20th Jan, 2018
21st Oct, 2017
Second attempt at this cake today and left it longer before checking and also upped oven temp a bit. Still a mini ravine down the middle so probably worth adjusting ingredients as per a previous reviewer. However my mum made this cake having tasted my first attempt and she split the recipe between 2 1lb tins and got on better - no sinkage so that's probably a good way forward too.
13th Oct, 2017
Everybody loved this delicious cake (even though I didn't do the topping). I'm going to do another one and this time, get the ginger syrup topping done too!
8th Oct, 2017
This recipe gets a 5 stars from me for flavour but marking down for the crater in the middle so it didn't look so great! I didn't open the oven door until 1hr 10 was up then took it out to check and the crater happened. Returned to the oven with foil on as colour was already good and ending up leaving it in for another 30mins but the crater never rose again. Would try again leaving it longer though, as wonderful taste even with just the 2 ginger balls and the juice over the top and nice texture. Mum impressed too and took the recipe home. Simple to make and came away from the sides of the tin nicely with the greaseproof lining.
4th Feb, 2015
I'm new to baking but we had some leftover pears at work so I had a go at this. Didn't look very pretty so I stirred some crystallised ginger pieces into melted dark chocolate and spread it over the top. It was absolutely delicious and will definitely be making it again!
3rd Oct, 2014
made a few changes based on comments--upped the flour by 25g and added an additional 2 pears and baked for just about an hour...and although very damp & sunken slightly in middle (ravine as opposed to grand canyon), it is still a lovely tasting cake. I would recommend just dont expect the same "cake" qualities as a banana bread. also topped w crushed pecans and they just provided some nutty crunch. delish!
28th Oct, 2013
I followed the recipe to the letter for my first attempt, and although it tasted perfectly fine, my cake sank dramatically (think cake equivalent of the Mariana Trench). I tried the recipe again, but reduced the butter and sugar by 25g and left out the baking powder (which I strongly suspect is the cause of the sinking). I also completely blitzed the pear and squeezed a lot of the moisture out before adding to the mixture, and used a splash of milk to loosen it up before pouring into the tin. This time the cake rose perfectly and was still lovely and moist. Will definitely make again. Like others have said, it would be lovely warm with vanilla ice cream.


Busy muffin
11th Jan, 2014
Did other people apply the glaze when the cake was still warm or when completely cold?
4th Aug, 2014
These work out really well when made in to muffins. The mixture makes 12-16 muffins. I cooked them at 170 degrees for 25 minutes, then whilst they cool, smear them with a little (slightly watered down) ginger preserve.
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