Pear and ginger cake
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 12
Skip to ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 125g butter
- 125g black treacle
- 125g golden syrup
- 125g light muscovado sugar
- 250ml milk
- 2 eggs
- 200g crystallised gingerchopped
- 4-6 small pearsstalks left on if possible
Nutrition: per serving
- kcal501
- fat15.8g
- saturates9g
- carbs88.8g
- fibre3.9g
- protein6.5g
- salt1.31g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Line the base and sides of a 25 × 12cm loaf tin with a double layer of baking parchment, leaving enough overhang to lift the cake out.
step 2
Sift together the flour, bicarbonate of soda, ground ginger and cinnamon. Melt the butter, treacle, syrup and sugar together then add the milk to cool down the mixture.
step 3
Stir the treacle mixture into the dry mix with the eggs and most of the ginger. Spoon into the tin. Fill the hollow pear cores with the remaining ginger then push the pears right into the mixture. Bake for 1 hour or until the cake is cooked through. The bit closest to the pears will be stickier so test in a patch between them. Cool for 15 minutes in the tin and then lift out carefully and cool.
