I have been making this pear cake for ages now after finding the recipe on Recipe Community. It’s beautifully light and can also be made in muffin tins to become individual desserts! Lovely served with cream or custard!
This is the recipe for the Pear cake I brought today! You could also make it in muffin pan to serve as indivual desserts as it’s lovely warm!
PEAR GINGER CAKE
140g golden syrup
100grams brown sugar
125g butter diced
250g self raising flour
1 teaspoon bicarb soda
1 tablespoon ground ginger
310g full cream milk
1 large egg
2 pears (peeled, cored & diced) you can also use tinned pears. Today I just used 1 very large pear.
Melt butter, golden syrup & sugar on 90c - 5 mins - speed 2
Add dry ingredients, milk & egg. Mix speed 4 - 4 to 5 secs ( until the dry flour is just combined. Don’t be tempted to over mix, as this will keep it light & fluffy.)
Fold in pear with spatula
Line tin/tins
Bake 180c for approx 60 mins or until cooked
Cool in tin for 10 mins, then cool on a wire rack until cold.
