• Tag Archives pear
  • Ginger and Pear Bundt Cake

    2014-03-05 21.05.29

    So I finally bought a bundt pan, wanted one for years and considering the baking I’ve done over the years it’s truly surprising I have never owned one. Next task…decide what to make in it…and it couldn’t be anything plain. I had some pears in the fruit bowl that needed using up and we have a serious love for ginger in our house so when I found the recipe for a pear and ginger bundt cake it had to be done.

    This is done in two parts first make the caramelised pears.

    4 pears cored and sliced fairly thinly
    100g butter
    125g dark brown sugar
    2 balls of stem ginger sliced
    1 t cinnamon
    1T syrup from the stem ginger

    Preheat the oven to 160c.

    Get a heavy frypan and melt the sugar and butter in the pan over a medium heat. Add the sliced pears and stem ginger to the melted butter and sugar, sprinkle the cinnamon over the mix and stir to mix. Let it simmer for about 10 minutes and take off the heat and set to one side.

    Now to make the cake batter.

    300 g plain flour
    1t baking powder
    125g butter
    100 g dark brown sugar
    25 g demerara sugar
    380 g black treacle
    250 ml buttermilk
    2 T ground ginger
    3 large eggs
    2 balls of stem ginger sliced
    2 T syrup from the stem ginger
    1 t cinnamon
    1 T all spice
    1/4 t nutmeg

    Sift the dry ingredients into a bowl. Get a stand mixer and cream the butter and sugar until light fluffy and pale. Turn the mixer off and pour in the treacle and mix together. Beat the eggs in a bowl and add the buttermilk and beat them as well. Add the dry ingredients bit by bit to the mixer so you don’t end up with mix everywhere. When the mix is all together add the stem ginger and syrup and mix again.

    Grease the bundt pan heavily! Using a slotted spoon take the pears out of the frypan and layer them around the bottom of the bundt pan. Arrange them as best you can so they look nice when the cake is turned out. Then carefully pour in the batter trying not to disturb your masterpiece of pear arranging. Level the batter and put into the oven for about an hour. Let cool for a bit and then place a plate over the pan and tip it over. Now right now you’ll have a lovely sugary, buttery, gingerly syrup in the frypan with nothing to do…we tipped some double cream in and whisked it up to make the most decadent sauce! How much double cream you use is up to you…you can make it as creamy as you like…it’s all personal!

    Adapted from a pinterest pin from A little bit of heaven on a plate.