Recipe | Sticky Pear & Ginger Cake


There's nothing I love more than a spicy cake when we get to this time of year, all the best cakes and bakes come out of hibernation! So I was super pleased to be making this Sticky Pear & Ginger Cake. It's really easy to make, using dark brown sugar and dates you get an amazing sticky toffee flavour, add ginger to that and it's like the most gorgeous gingerbread! The pears compliment it so well! 

Ingredients - 

250g pitted dates, finely chopped
300ml milk
100g butter
140g golden syrup
140g dark muscovado sugar
3 large ripe pears
175g self-raising flour
50g mixed nuts, chopped
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 egg, beaten

Method - 

1. Put the chopped dates in a pan with the milk, butter, golden syrup and dark sugar. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.

2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a buttered 23cm springform tin with baking parchment. 

3. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and smooth until even. 

4. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 15-20 mins more until a skewer inserted into the centre comes out with just sticky crumbs. Leave to cool on a wire rack before removing from tin, slice and serve! 

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