Ginger & Pear Cake

Ginger&Pear copyThis cake has a lovely gentle flavour thanks to the preserved ginger. The pear adds a delicious moist touch. Very yummy served warm with cream. This is quite light compared to other ginger cake recipes that have golden syrup and ginger spice as ingredients (which are also very nice – Just different! I have one of these recipes that I also make often, I will share it soon)

Ginger & Pear Cake
Prep Time
Cook Time
Total Time
Recipe type: Baking
Serves: 16 slices
  • 185g butter
  • 125g preserved/glac√© ginger
  • 2 pears peeled and sliced thinly
  • 180g sugar
  • 1 egg
  • 200g plain wholemeal flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  1. Grease and line a 20cm round cake tin (I use a 25cm silicone kugelhopf mould for this recipe - my favourite for baking cakes as it cooks really evenly and makes it easy to slice). Preheat oven to 180 degrees
  2. Combine butter and sugar in Tmx bowl speed 5, 10 seconds.
  3. Melt the butter and ginger mix at 90 degrees, 2 minutes, speed 1.
  4. Add sugar, then egg and mix speed 3, 5 seconds.
  5. Add flour and baking powder speed 4, 5 seconds be careful not to over mix. You want it to be just combined at this stage
  6. Scrape the sides of the bowl down and add the pear on reverse speed 2, 3 seconds.
  7. Pour into prepared tin or mould and bake at 180 degrees, 45 minutes, or until firm and golden, I always test with a skewer also.



  1. Penny says

    I made this in a 20cm round tin (lightly greased, paper in the bottom) and it was great. My pears were very unripe but that didn’t seem to matter. A delicious cake.

    • Cooking in the Chaos says

      This is one of my very favourite cake recipes. I’m glad you enjoyed it too Penny.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>