Bake this moist ginger and pear upside-down cake, then check out our classic pear cake, easy ginger cake and Dorset apple cake.


  • 200g butter, melted
  • 1 tbsp golden caster sugar
  • 5 pieces stem ginger in syrup, chopped into chunks
  • 4 small pears, peeled, halved and cored
  • 200g dark muscovado sugar
  • 50g golden syrup
  • 50g black treacle
  • 3 tbsp, from the jar ginger syrup
  • 2 eggs
  • 250ml milk
  • 350g self-raising flour
  • 1 tsp ground ginger


  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2. Line the base of a 23cm deep springform cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar.

  • STEP 2

    Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin. Add the muscovado sugar, golden syrup, treacle, the rest of the stem ginger and 2 tbsp of the ginger syrup to the rest of the melted butter, and mix well. Beat the eggs and milk, then stir into the butter and syrup mixture.

  • STEP 3

    Gradually add the flour and ground ginger, mixing it to a smooth consistency. Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through.

  • STEP 4

    Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely. Brush the top of the cake with the remaining ginger syrup before serving.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating