There’s something so comforting about pear and ginger in anything…an ultimate winter flavour combo! I was snacking on my favourite crystallised ginger the other day and felt inspired to try and bake this cake! I was too lazy to poach the pears but the buerré bosc pears held their shape so well and absorbed all the spices and flavour as it baked anyway!
- Two whole buerre bosc pears, peeled
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup butter
- 2 eggs
- 2 tbsp milk, room temperature
- 2 1/2 cups plain flour
- 2/3 cup Buderim Ginger Crystallised Ginger Coated in Crunch, roughly chopped
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- 1/2 tsp baking soda
- 1/3 cup Buderim Ginger Sweet Ginger Sauce
- Preheat oven to 160C (fanforced), then grease and line a loaf tin
- Melt brown sugar, molasses and butter together then allow to cool
- Sift flour, baking soda and spices into a large bowl.
- Pour the butter mixture into the flour, stir quickly then mix in the eggs, milk and ginger. Don’t overmix.
- Pour batter into loaf tin and place whole pears in the batter (push it all the way down to the bottom of the tin)
- Bake for 75 minutes or until a skewer inserted into the centre of the cake comes out clean. If the cake is browning too quickly, place some foil over the top.
- Poke holes in the cake then drizzle the Sweet Ginger Sauce evenly on top. Cool cake in tin for 10 minutes before turning out on wire rack to cool.
- Enjoy warm with some cream or icecream!
Pear and Gingerbread Loaf