Pear & ginger loaf cake

Pear & ginger loaf cake

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(54 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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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 :)
11th Mar, 2012
This cake certainly wouldn't win a beauty contest - looked very sad and sunken but none the less tasted really good! Why is it sinking in the middle so badly?
20th Jan, 2012
Delicious! Made this with my 6 yr old of our best cakes yet!
12th Jan, 2012
Made this again with one tsp grated fresh root ginger instead of stem, and was very moist and has risen nicely.. It didn't last long
2nd Jan, 2012
Delicious cake. Prefer not to use the glaze as it didn't sink into the cake very well.
28th Nov, 2011
I've just made the recipe into cupcakes, and it tastes amazing. I tried one before I put the glaze on- it's so sweet already, I don't think there is any need for the glaze. I'll definitely make it again, but with less butter. Yum!
28th Nov, 2011
Tried this twice and both times it completely sank in the middle - I can't be doing with tempremental cakes!
blackbird17's picture
26th Nov, 2011
Lovely cake, smelt fabulous whilst cooking. I did mine with apples and cinnamon but will definately try it with pears. I also wonder about the baking powder. Is this really neccessary?
18th Nov, 2011
Thank you Val. I'm making it again today.
18th Nov, 2011
I have made his recipe 3 or 4 times now, as it is extremely popular with my family and easy to make. The first time I made it, I followed the recipe to the letter and the cake sank in the middle. The mixture was actually very stiff and I was unable to "pour the mixture into the loaf tin". So, on subsequent occasions, I have added a little milk to loosen the mixture and the cake has turned out perfectly. My other comment would be that the recipe tells you to allow the cake to cool in the tin, then step 2 tells you to pour over the glaze. I actually do this whilst the cake is still warm, as that is what one normally does with, say, lemon drizzle cake.


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