Another weekday lunchbox/afternoon tea offering. Simple, delicious, cup of tea mandatory.
Unless you’re my kids, in which case you’ll want milk in a Peter Rabbit cup and then fight over which Peter Rabbit cup you get.
You can ice, but I don’t bother. I don’t even dust gently with icing sugar or whatever it is you’re meant to do. I imagine eating this cake in big chunks on a rocky shore with a bottle of lemonade and some hardboiled eggs, but then I’ve read too much Enid Blyton.
Eat it. You’ll like it. Rocky shore optional.Print
Excellent for lunchboxes and pretend Famous Five picnics.
- 125g softened butter
- 1 cup sugar
- 2 Large eggs
- 2 Large pears, peeled, cored, and diced
- 1 teaspoon ginger
- 2 tablespoons molasses
- 1.5 cups plain flour
- 1 teaspoon baking powder (heaped)
- 1/2 cup milk
- Preheat oven to 180C.
- In a large bowl, cream together the butter and the sugar.
- Add the eggs, one at a time, mixing after each addition.
- Add the ginger, the molasses, and the pears. Fold in gently.
- Fold in the baking powder mixed with the plain flour and stir a few times. Add the milk before it’s all totally incorporated.
- Grease and flour a round cake tin and add batter. Bake for 25-30 minutes until top springs back when pressed, and a skewer inserted into the centre comes out clean.
- Get some lemonade or a dog named Timmy.
Keywords: ginger cake, pear cake, gingerbread, pear gingerbread, ginger tea cake, pear tea cake