Pear And Ginger Cake 

I made this cake recently for my stepdads birthday. His birthday is straight after the Christmas and New Year celebrations. I thought it would be nice to have a cake that still felt festive with the gentle warmth of ginger, but wasn’t laden with lots of whipped cream. I spritzed it with some gold edible glitter to keep with the celebratory vibe and followed with a big dollop of creme fraiche on the top to make it feel more special. I have never really been one to skimp too much with people’s birthday celebrations. You can’t beat a slice of cake can you?



Pear and Ginger Cake
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
  1. 200g unsalted butter, plus extra for greasing
  2. 100g caster sugar
  3. 85g muscavado sugar
  4. 2 large eggs, beaten
  5. 1 tsp vanilla extract
  6. 200g self-raising flour
  7. 1 tsp baking powder
  8. 2 balls stem ginger in syrup, drained and chopped
  9. 2 pears,peeled, cored and roughly chopped
  10. For the glaze
  11. 3 tbsp syrup from the ginger jar
  12. 3 tbsp granulated sugar
  1. Heat oven to 160C/140C fan/gas 3.
  2. 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.
  3. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract.
  4. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears.
  5. 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.
  6. Allow to cool in the tin.
  7. 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 creme fraiche or allow to cool completely.
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