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Pear and ginger cake

Flavoured with stem and ground ginger and topped with lightly spiced poached pears, this pear and ginger cake is completed with a rum flavoured icing drizzled over the top.
Course Baking
Cuisine English
Keyword cake
Skill Level Easy
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 428kcal
Author Jacqueline Bellefontaine

Ingredients

for the spiced pears

  • 3 firm pears
  • 300 ml water
  • 100 g golden caster sugar
  • three slices stem ginger
  • 4 cloves
  • cinnamon stick

for the cake

  • 250 g butter softened
  • 225 g golden caster sugar
  • 100 g black treacle
  • 300 g self-raising flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 4 large eggs
  • 100 g stem ginger

for the rum drizzle

  • 50 g icing sugar
  • 1 tbsp rum

Instructions

  • First prepare the pears, peel the and cut in half then scoop out the core with a teaspoon.
  • Place the water in a saucepan with the sugar, ginger, cloves and cinnamon, and heat gently stirring until the sugar dissolves.
  • Place the pears in the syrup. Cover and poach gently for until just tender.
  • Remove from the pan with a draining spoon and allow to cool completely.
  • Preheat the oven to 170℃ (150℃ fan)/350°F/gas mark 3. Lightly grease and line the base of a 23cm (9in) springform or deep loose bottom cake tin.
  • Beat the butter, sugar and treacle together until fluffy. Then beat in the eggs one at a time beating well after each addition.
  • Add the stem ginger and gently fold in, then sift the flour, ginger and cinnamon into the bowl and fold in.
  • Bake for about 1 – 1¼ hours or until a skewer inserted into the cake comes out clean. Cover the top loosely with foil if it begins to get too dark on top.
  • Allow too cool in the tin for a few minutes then turn out onto a wire rack to cool completely.
  • To make the rum drizzle, sift the icing sugar into a small mixing bowl, then stir in the rum to form a thin icing. 
  • Drizzle from the spoon in a random pattern on top of the cake. Allow to set. Serve cut into slices.

Notes

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.

Nutrition

Calories: 428kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 174mg | Potassium: 230mg | Fiber: 2g | Sugar: 34g | Vitamin A: 610IU | Vitamin C: 1.9mg | Calcium: 67mg | Iron: 1.8mg