Sticky pear gingerbread loaf cake
Serves: 10-12
Prep time: 15 minsTotal time: 
Recipe photography by Ant Duncan
Sticky pear gingerbread loaf cake
Nuggets of stem ginger and autumnal pears add pops of flavour through this sticky loaf cake
Serves: 10-12
Prep time: 15 minsTotal time: 
See more recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 Conference pears, peeled, cored and chopped into chunky dice
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g butter
- 100g golden syrup
- 150g black treacle
- 75g dark brown sugar
- 2 medium eggs, beaten
- 100ml buttermilk
- 100g stem ginger, roughly chopped, plus 3 tbsp ginger syrup from the jar
Step by step
How to store
Keeps for up to 4 days in an airtight container. Slices can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 19cm x 9cm loaf tin. Put the pears in a pan with a splash of water and cook for 5-6 minutes, or until just softened. Drain and leave to cool.
- Combine the flour, bicarb and spices in a bowl and set aside. Put the butter, golden syrup, treacle and dark brown sugar in a pan and heat until the butter has melted and everything has combined. Set aside to cool for 5 minutes.
- Once the butter mixture has cooled, whisk in the eggs then fold this into the dry ingredients, combining until it comes together in a smooth batter. Fold through the buttermilk, then stir in the pear and ginger pieces. Transfer the batter to the prepared tin and bake for 55-60 minutes, or until well risen and a cake skewer inserted into the centre of the cake comes out clean. Brush with the ginger syrup and leave to cool in the tin for 15-20 minutes, then turn out and transfer to a wire rack to cool completely.
