Pear and Ginger Cake
" A Moist Fruity Cake - Great for Dessert"
Prep Time: 15-20 minutes Cooking Time: 30 - 45 minutes Degree of Difficulty: Easy No Servings: 16-20
This Pear and Ginger Cake recipe is a great way to use excess fruit off your trees as it has 3 to 6 pears in it. It makes a lovely big cake and would be a perfect dessert with cream, icecream or Greek Yoghurt.
I used the full 6 pears so it was very fruity, but as you may have read on my blog - it was in an airtight container for two days before I cut it and.....horrors.....the cake had shrunk both height and sideways! It was very soggy in the middle and I suspect the pears had leaked juice once cooked. You could either cut back on the quantity of fruit if you are wanting the cake to keep, or eat it the same day if you have a crowd.
Don't be put off though....it was a very tasty cake and popular with all my friends.
I used the full 6 pears so it was very fruity, but as you may have read on my blog - it was in an airtight container for two days before I cut it and.....horrors.....the cake had shrunk both height and sideways! It was very soggy in the middle and I suspect the pears had leaked juice once cooked. You could either cut back on the quantity of fruit if you are wanting the cake to keep, or eat it the same day if you have a crowd.
Don't be put off though....it was a very tasty cake and popular with all my friends.
Ingredients
250 grams ( 8 ozs) unsalted butter
1 cup white sugar 4 eggs 3 cups white flour 2 teaspoons baking powder 2 teaspoons powdered ginger ¼ cup finely chopped glace ginger 4 tablespoons milk 3 - 6 pears depending on how fruity you like it demerara or brown sugar to sprinkle over the top Method
1) Beat
butter and sugar until fluffy
2) Add the eggs one at a time – beating a little between each 3) Sift the flour and baking powder together 4) Alternate flour and milk mixing into the batter bit by bit until blended 5) Add the glace ginger 6) Pour half the batter into a prepared 9 cm (23 inch) cake pan – I prefer square but round is fine 7) Chop the cored and peeled pears into small chunks 8) Add the powdered ginger to ¾ of the pears and coat evenly 9) Cover the batter with the ginger coated chopped pears 10) Pour the remaining batter evenly over the pears 11) Press the remaining pear chunks into the cake batter 12) Sprinkle the top lightly with demerara or brown sugar 13) Bake in preheated oven at 180oC (350oF) for 30 – 45 minutes – the more pears the longer it will take to cook 14) Cool in the cake pan before turning out |
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