Sticky pear & ginger cake

Sticky pear & ginger cake

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(37 ratings)

Prep: 1 hr, 10 mins Cook: 1 hr, 20 mins


Serves 8 - 10
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal521
  • fat13g
  • saturates3g
  • carbs89g
  • sugars72g
  • fibre3g
  • protein7g
  • salt0.64g


    For the cake

    • 250g stoned dates, finely chopped



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 300ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 100g butter, plus extra for the tin



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g ginger preserve (you'll find this with the jams)
    • 140g dark muscovado sugar
    • 3 large ripe pears (we used Conference)



      Like apples, to which they are related, pears come in thousands of varieties, of which only a…

    • 175g self-raising flour
    • 50g pecan nuts, reserve 10 and chop the rest
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 2 tsp ground ginger
    • ½ tsp mixed spice
    • 2 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the brandy syrup

    • 85g light muscovado sugar
    • 150ml brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…


    1. Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.

    2. Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs – the cake may still look a little wet around the pears.

    3. While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.

    4. To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

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    Comments, questions and tips

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    6th Nov, 2010
    Gorgeous and yes you can used tinned pears, I did - just make sure they are drained well, I used the juice from the tinned pears to make the syrup instead of the brandy. Will make again and again!
    31st Oct, 2010
    Wow - Heaven in cake-form, straightforward to make and delicious to eat, especially with a plentiful supply of vanilla custard. The perfect Autumn pudding.
    30th Oct, 2010
    Absolutely loved this! Very easy to make, tasted delicious. Served warm with cream and icecream and topped with the brandy syrup. Was a definite hit with guests and family. The only problem is there are no leftovers for tomorrow ....
    28th Oct, 2010
    do you leave it in the tin when you freeze it and can you use canned pears thanks
    26th Oct, 2010
    A truly scrumptious cake which I made with pears from my pear tree. Definitely one to make again. It tasted yummy warmed up the next day too!
    24th Oct, 2010
    lovely and sticky, went down a storm with the family...


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