No image available
Member recipe

Pear & ginger pound loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 10

This comforting cake is lovely for Sunday teatime, or served warm with a dollop of cream after lunch. The recipe also works well using apple and cinnamon or damson and vanilla.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 200g/7oz unsalted butter, plus extra for greasing
  • 100g/4 oz caster sugar
  • 100g/4oz soft brown sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 200g/7 oz self-raising flour
  • 1 tsp baking powder
  • 2 balls stem ginger in syrup, drained and chopped
  • 2 pears, peeled, cored and roughly chopped
  • 3 tbsp syrup from the ginger jar
  • 3 tbsp granulated sugar


    1. Heat oven to 180c/160c fan/gas4. Grease and line a 900g/2lb loaf tin with baking parchment. Beat the butter and sugars together until pale, then gradually stir in the eggs and vailla 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.
    3. Per serving 453 cals, protein 4g, carbs 62g, fat 23g, sat fat 14g, fibre 2g, sugsr 43g, salt 0.50g

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Dec, 2011
Wasn't this in October's issue?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.