Pear & ginger loaf cake

Pear & ginger loaf cake

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(60 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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26th Oct, 2011
Just this second bought it out the oven and it smells and looks and tastes delicious!
26th Oct, 2011
My poor cake sank halfway through cooking time, however it as still delicious. I used grated ginger root so you could really taste the ginger and i added some cinamon instead of vanilla.
26th Oct, 2011
Made it with grated root ginger as couldn't get stem, used 80g of both sugar as per some of the comments but wish I hadn't, plus it seems that my two pears were a bit too small and a bit over-ripe, I don't seem to get their taste in the cake.. so it's more of ginger loaf, but the cake is very soft nonetheless and has risen nicely...
25th Oct, 2011
Does anyone think it would be a wise choice to replace the stem ginger with 1 tbsp of ground ginger? it's really not easy to find them where I live..
25th Oct, 2011
Just made this according to web recipe and the cake sunk completely in the middle. I have checked the recipe in Oct issue of Good Food magazine to find that the oven temperature is different. I cooked mine for 1hr 15mins at fan 140C but the magazine states 160c fan which might account for the cake sinking. Although it tastes good it is not possible to cut it into slices as it falls apart. I have put it back into the oven for a further 15 mins and will serve it with custard as dessert. Any ideas of what went wrong??
24th Oct, 2011
This was ok, but felt the ginger was more of a hint than a taste - I'm biased because I love ginger. Put in three balls of stem ginger and used the syrup and still feel it could have done with a bit more. Checked the recipe twice to make sure I wasn't missing a reference to ground ginger somewhere, but it definitely wasn't there. Will certainly make it again (colleagues are thrilled with it, the usual recipe sharing going on, etc.), but next time will add ground ginger as well. Also reduced sugar in the cake by 25g and used two tbsp of sugar instead of three in the glaze.
Frantic Flapjack
23rd Oct, 2011
I used apple and cinnamon instead of pear. Turned out well but mine also dipped slightly in the middle. Didn't make any difference - it still tasted good and was actually better a couple of days later.
23rd Oct, 2011
Promised the neighbours a new cake and this was my choice. Was lucky to get a piece myself - it went so quickly :-) Definitely doing this again
21st Oct, 2011
Wonderful cake! I used 50G less sugar and 25G less butter. The glaze is fine but again I cut down on the sugar as the syrup is sweet enough.
20th Oct, 2011
As a novice to baking I not sure when the glaze goes on any help would be appreciated. Thanks in advance.


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