Name: Pear & ginger loaf cake
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 8
Cuisine: British
Ingredients: 200g unsalted butter plus extra for greasing; 100g caster sugar; 100g soft brown sugar; 2 large eggs beaten; 1 tsp vanilla extract; 200g 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

Home
Recipes
Pear & ginger loaf cake

Pear & ginger loaf cake

Good Food team

Save recipe

Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 45 mins

A star rating of 4 out of 5.105 ratingsRate

loading...

This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter

plus extra for greasing
100g caster sugar
100g soft brown sugar
2 large eggs

beaten
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 balls stem ginger

in syrup, drained and chopped
2 pears

peeled, cored and roughly chopped

For the glaze

3 tbsp syrup

from the ginger jar
3 tbsp granulated sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal453
fat23g
saturates14g
carbs62g
sugars43g
fibre2g
protein4g
salt0.5g

low

Method

step 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.
step 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.

RECIPE TIPS

RECIPE UPDATE

After reading your feedback on this recipe we decided to re-test it in the Good Food kitchen. We found that the cake baked better at a lower temperature so have adjusted this recipe slightly from the original in the magazine. The temperatures in this recipe are now correct.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.105 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now