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.
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Excellent for lunchboxes and pretend Famous Five picnics.
Scale
Ingredients
- 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
Instructions
- 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
Clare Davis Etheridge says
November 25, 2014 at 5:11 amOhhh, I see ginger pear cake in my near future. Looks yum!
Veggie Mama says
December 3, 2014 at 5:49 pmLemme know if you do it!
sammie@theannoyedthyroid.com says
November 25, 2014 at 7:46 amLooks delish. Ginger and pear are such a wicked combo! Nom!
Veggie Mama says
December 3, 2014 at 5:49 pmIt was a last minute addition, but a welcome one 🙂
Rebecca says
November 25, 2014 at 8:27 amThis looks amazing! And as someone who was also a compulsive Enid Blyton reader, I’m totally sold over 🙂
With the ginger, are you using ground (dried), or fresh grated? x
Veggie Mama says
November 26, 2014 at 10:15 amground dried!
Elizabeth@thebackyardlemontree says
November 25, 2014 at 8:41 amLooks great, when your girls get a bit older you should definitely introduce them to the Famous Five they have made a big comeback amongst seven to nine-year-olds. My son absolutely loved reading them.
Veggie Mama says
December 3, 2014 at 5:48 pmOh I cannot wait! I’ve saved all the ones I’ve collected over the years 🙂
Lucy @ Bake Play Smile says
November 25, 2014 at 8:54 amHehe I think I’ll choose the lemonade… one dog is enough at our house! I love these sorts of cake – simple and delicious. Perfect with a cuppa!
Veggie Mama says
December 3, 2014 at 5:48 pmHahah we don’t have a dog so there’s still time…
Tina Lacy says
November 25, 2014 at 2:00 pmThis look yummy I want to make it but what is molasses?
Lilybett and Boy says
November 25, 2014 at 8:04 pmIt’s a sugarcane by product, Tina, less refined than golden syrup. It’s usually called treacle, I think… mostly call it molasses for when you feed it to horses and such. I think you could substitute golden syrup or honey or rice malt syrup but it doesn’t have quite the same depth of flavour.
Veggie Mama says
November 26, 2014 at 10:17 amThanks girl! Treacle is the UK, molasses is the US. I’d go golden syrup for this recipe (but I love using molasses as it’s quite high in iron. Plus it tastes like real gingerbread!)
The Plumbette says
November 25, 2014 at 5:21 pmI might make this with apples. 🙂
Veggie Mama says
November 26, 2014 at 10:15 amGo on witcho’ bad self!
Helen Edwards says
November 27, 2014 at 8:37 pmlove it. love pears. love Enid. Let’s be the famous five and go jolly hockey sticks 🙂
Veggie Mama says
December 3, 2014 at 5:47 pmPERFECT. I’m in!
Christina Howes says
November 30, 2014 at 9:21 pmI just wanted to write and say thank you for this recipe! I absolutely love it. I used freshly grated ginger (as it’s what I had) and it turned out great. It’s a new family favourite!
Veggie Mama says
December 3, 2014 at 5:47 pmOh dude, I’m so stoked to hear that! And thanks for making it with fresh ginger, now when people ask me if that’s what they can use, I can say YES!
Tina Lacy says
September 7, 2015 at 11:51 amI have made this twice in less that a week, a) because it tastes so good and b) on night shift you sometimes just need cake!
Veggie Mama says
September 7, 2015 at 11:58 amHaha I’ll totally agree – night shift always needs a special treat!
Rebecca says
September 25, 2018 at 8:49 pmI made this and had to come back to comment- this is SO GOOD!
I had medium sized pears so I used three instead of two and it came out very moist and I love the ginger. For those in the states, the 125 grams of butter converts to a little over 8 tablespoons. Hope that helps someone! I will be adding this to my stash of go-to recipes
★★★★★