Pear and ginger cake

  • serves 12
  • A little effort

This moist pear and ginger cake has the most wonderful presentation. The pears are sunk into the treacly ginger sponge, with just their stalks showing. Use your sharpest knife to cut through the pears for perfect slices.


Bake this pear and ginger cake, then check out our classic ginger cake, parkingingerbread and other ginger bakes.



  • self-raising flour 250g
  • bicarbonate of soda 1 tsp
  • ground ginger 1 tbsp
  • cinnamon 1 tsp
  • butter 125g
  • black treacle 125g
  • golden syrup 125g
  • light muscovado sugar 125g
  • milk 250ml
  • eggs 2
  • crystallised ginger 200g, chopped
  • small pears 4-6, stalks left on if possible


  • 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.

Nutritional Information

  • Kcals 501
  • Fat 15.8g
  • Saturates 9g
  • Carbs 88.8g
  • Fibre 3.9g
  • Protein 6.5g
  • Salt 1.31g