GINGER PEAR CAKE RECIPES

GINGER CAKE RECIPES | BBC GOOD FOOD

Ginger cake recipes | BBC Good Food image

Try one of our top ginger cakes for Christmas, Easter, or any time you fancy. Our selection includes scrumptious loaf cakes, gingerbread, drizzle cakes and puddings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

STICKY PEAR & GINGER CAKE RECIPE | BBC GOOD FOOD

Sticky pear & ginger cake recipe | BBC Good Food image

This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Provided by Sara Buenfeld

Categories Afternoon tea, Dessert, Treat

Total Time 2 hours 30 minutes

Prep Time 1 hours 10 minutes

Cook Time 1 hours 20 minutes

Yield 10

Number Of Ingredients 14

Ingredients

250g stoned dates , finely chopped
300ml milk
100g butter , plus extra for the tin
140g ginger preserve (you'll find this with the jams)
140g dark muscovado sugar
3 large ripe pears (we used Conference)
175g self-raising flour
50g pecan nuts, reserve 10 and chop the rest
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 eggs , beaten
85g light muscovado sugar
150ml brandy

Steps:

Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs – the cake may still look a little wet around the pears.
While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Nutrition Facts : Calories 521 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 89 grams carbohydrates, SugarContent 72 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.64 milligram of sodium

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