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Pear & ginger loaf cake

Pear & ginger loaf cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal453
fat23g
saturates14g
carbs62g
sugars43g
fibre2g
protein4g
low insalt0.5g
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Ingredients

  • 200g unsalted butter , plus extra for greasing
  • 100g caster sugar
  • 100g soft brown sugar
  • 2 large eggs , beaten
  • 1 tsp vanilla extract
  • 200g 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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
RECIPE UPDATE

After reading your feedback on this recipe we decided to re-test it in the Good Food kitchen. We found that the cake baked better at a lower temperature so have adjusted this recipe slightly from the original in the magazine. The temperatures in this recipe are now correct.

Goes well with

Recipe from Good Food magazine, October 2011

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A star rating of 4.1 out of 5.79 ratings
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