Food: Kitchen Garden Sticky Pear and Ginger Cake

Autumn feels like the perfect time to start baking again. More time at home, indoors and the kitchen garden is bursting with fruit. This sticky pear and ginger cake is just the warming, comfort food we need this time of year. 

It's not too sweet with the addition of pear and spices, but also enough to satisfy the cravings. A little bit rich a little bit gooey and reminds me a whole lot of sticky toffee pudding.  Yum!

It can be enjoyed cold with a hot cup of tea, warmed through with cream or ice cream, or the ultimate comfort, with custard. Let me know how you get on if you make it. 

Bon appetit.


250g stoned dates , finely chopped
300ml milk
100g butter , plus extra for the tin
140g ginger preserve (you'll find this with the jams)
140g dark muscovado sugar
3 large ripe pears (we used Conference)
175g self-raising flour
50g pecan nuts, reserve 10 and chop the rest
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 eggs , beaten

Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside to cool.

Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. 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 scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs – the cake may still look a little wet around the pears.

If you like this you may like…

VEGAN mince pie recipe


Aubergine SOUP recipe


10 Fabulous Pear recipes

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