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!

Ingredients:

• 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

Method:

1. Preheat oven to 160C (fanforced), then grease and line a loaf tin
2. Melt brown sugar, molasses and butter together then allow to cool
3. Sift flour, baking soda and spices into a large bowl.
4. Pour the butter mixture into the flour, stir quickly then mix in the eggs, milk and ginger. Don’t overmix.
5. Pour batter into loaf tin and place whole pears in the batter (push it all the way down to the bottom of the tin)
6. 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.
7. 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.
8. Enjoy warm with some cream or icecream!