Description
This sticky pear and ginger cake is a moist, warmly spiced dessert made with fresh pears, stem ginger, and black treacle. It’s perfect served warm with cream or custard for a cozy treat.
Ingredients
- 175g butter, plus extra for greasing
- 200g black treacle
- 175g dark brown sugar
- 2 balls stem ginger, finely chopped
- 2 tbsp syrup from the stem ginger jar
- 2 ripe pears, peeled, cored and chopped
- 2 large eggs
- 225g self-raising flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp bicarbonate of soda
- 100ml milk
Instructions
- Preheat the oven to 160°C (320°F) fan/gas mark 3. Grease and line a 20cm square cake tin.
- In a saucepan, melt the butter, black treacle, sugar, stem ginger, and ginger syrup over low heat until smooth. Let it cool slightly.
- Add the chopped pears to the cooled mixture.
- Beat in the eggs one at a time.
- Sift together the flour, ground ginger, cinnamon, nutmeg, and bicarbonate of soda in a large bowl.
- Pour the wet mixture into the dry ingredients and mix gently.
- Stir in the milk until just combined.
- Pour the batter into the prepared tin and bake for 50–60 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- This cake tastes even better the next day as the flavors develop.
- Store in an airtight container for up to 5 days.
- Serve warm with cream, custard, or ice cream for a decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
