- Pear & Ginger Loaf Cake.jpg (33.84 KiB) Viewed 18 times
Preparation time: 30 minutes
Cooking time: 1 - 1 hour 45 minutes
Serves: 8
No nutritional information available.
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
For the glaze:
- 3 tbsp syrup from the ginger jar
- 3 tbsp granulated sugar
Method
1. Heat oven to 160°C/Fan 140°C/Gas Mark 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 - 1 hour 10 minutes 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.
Admin warning: Feedback online suggests people have had mixed results with its success - mainly tastes nice but sinks in middle, and those behind the recipe revised the original oven temperatures to try to address the issue, although some people still seem to be having that sinking feeling.
You will also note there is a discrepancy between the cooking time in the recipe header to that in the Method, which might be the cause of the cooking issues. Not cooking long enough, and also opening the oven to early.
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