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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28th Oct, 2012
Will try it!
28th Oct, 2012
Ewwww... But fantas
27th Sep, 2012
This is a lovely cake recipe. I read all the comments and used 25g less butter and sugar. I only added 1/2tsp vanilla essence but used 2tsp ground ginger (I dont think that there would have been much of a ginger flavour without -but we do love ginger!!)My cake didnt sink. The only other thing I did different was to mix the ginger and pear with the dry ingeredients before adding and used a bit of milk to loosen the mixture .I will definitely make this again as it is a really moist cake loved by all.
18th Sep, 2012
What a fab cake it's so moist, mine also sunk slightly in the middle but no one noticed. Next time I make it I will serve it for pudding while still warm so the vanilla ice cream just starts to melt mmmm I can taste it already!!!!
14th Sep, 2012
Delicious! Swapped the SR flour for gluten free plain flour and added some baking powder to help it rise, all my fruit sank to the bottom, so next time i would toss the pear and ginger in the flour before mixing it all together. Made the glaze, and ate it warm with a dollop of greek yoghurt. Scrumptious! Highly recommended Check out my baking blog
1st Sep, 2012
Absolutely scrumptious moist and delicious-I have passed the recipe on to several friends and everyone loves it - one point, it doesn't affect the taste but we all find that after it comes out of the oven it sinks a little in the middle- anyyone got a way of stopping that ?I have tried hotter oven and less beating of eggs.
6th Jun, 2012
I made this and put it in the freezer and it froze really well. It was quite a dense cake but I served it with rhubard sorbet as a pudding and it was divine!
Rowena Wilkes's picture
Rowena Wilkes
13th May, 2012
I made this cake yesterday and followed the recipe almost exactly (added an extra pear). I was pleased with the result as I didnt have the problems with the cake sinking that other people reported. However, I made another one today to give to my mum (and because I had lots of pears that needed using!) and it sank :-( I did use half self-raising wholemeal flour and half normal self-raising flour but I didnt think this would make a difference. I did add an extra tsp of baking powder just incase. Not sure what the problem was with this one but Im pretty annoyed. Think the recipe is just really hit and miss. Still tastes nice thoug, just doesnt look great
22nd Apr, 2012
A lovely cake which I will make regularly, I used extra ginger and I always use soft marg instead of butter in all recipes and if you check the carton to make sure it's one suitable for baking I have never had any trouble and it's easier as no need to cream butter & sugar separately.
14th Apr, 2012
Another note: Last time I made this I had some chopped walnuts hanging around and no idea what to do with them. Threw them into this and my "deluxe" version has done the rounds of several parties since :)


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