Today has been such a nice Sunday! I baked with my Mum for the first time in ages this morning, which was really fun. We made a pear and ginger loaf (with a bit less ginger since I really don’t like it!). Also, if you are guilty of licking the bowl before washing up – this is one of the best cake batters I have ever tasted!
The recipe is simple enough (and you can see the original here):
200g butter (unsalted)
100g caster sugar
100g soft brown sugar
2 large eggs, beaten
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 balls stem ginger in syrup, drained and chopped (we used 1.5 instead!)
2 pears, peeled, cored and roughly chopped (we used 3)
– Heat oven to 160C/140C fan/ gas 3.
-Grease and line the base and sides of a 900g/2lb loaf tin .
-Beat butter and sugars together well, then gradually stir in eggs and vanilla.
-Fold in the flour, baking powder and a pinch of salt and quickly stir through the stem ginger and pears.
-Pour mix into the loaf tin, smooth and bake for 60-70 mins or until a skewer inserted in the middle comes out clean.
-Leave to cool in tin.
-Once cake is cooled, cover top with glacé icing and a drizzling of melted chocolate!
It’s such a delicious cake, but…there is a teeny little problem with the recipe. We found that the cake sunk in a little once it was brought out of the oven. So I had a look at the comments other bakers had made on the Good Food website, and yes, many others had had the same problem (so it wasn’t just us!). I noticed that Good Food had added in an amendment after reading the feedback which I thought was really good. The difference was mainly the temperature which they changed from the original recipe we followed in the magazine.
We turned the cake upside down so that the icing wouldn’t sink into the dipping middle.
The loaf has a really nice flavour, and I’m sure we’ll be making it again so that we can try the fixed recipe.