Ginger and pear traybake

Name: Ginger and pear traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 12
Ingredients: 350g self-raising flour; 2 tsp ground ginger; ½ tsp bicarbonate of soda; ½ tsp salt; 125g light soft brown sugar; 125g butter; 125g black treacle; 125g golden syrup; 200ml whole milk; 1 medium free-range egg, lightly beaten; 1 large dessert pear, peeled, cored and diced; 80g pecan nuts, toasted in a dry pan, then roughly chopped; You’ll also need…; 20cm x 30cm baking tin, greased and base-lined

By: Louise Pickford

Published: 18 Jan 22
Updated: 25 Mar 24

Test kitchen approved

This rich ginger, pear and pecan slice is the perfect cake to enjoy with a cuppa on a chilly day. Wrap it up and take on a frosty walk.

Why not take a flask of our warming chai-spiced latte on your winter walk, too?

Serves 12
Hands-on time 15 min, plus cooling. Oven time 35-40 min.

Visit deliciousmagazine.co.uk to save recipe

Ingredients

350g self-raising flour
2 tsp ground ginger
½ tsp bicarbonate of soda
½ tsp salt
125g light soft brown sugar
125g butter
125g black treacle
125g golden syrup
200ml whole milk
1 medium free-range egg, lightly beaten
1 large dessert pear, peeled, cored and diced
80g pecan nuts, toasted in a dry pan, then roughly chopped

You’ll also need…

20cm x 30cm baking tin, greased and base-lined

Method

Heat the oven to 150ºC fan/gas 3½. Sift the flour, ground ginger, bicarbonate of soda and salt into a large bowl.
Put the sugar, butter, treacle and syrup in a saucepan and heat gently, stirring, until the butter is melted and the sugar has dissolved. Pour the butter mixture into the dry ingredients along with the milk and egg, then beat with a wooden spoon until smooth. Fold in the pear and all but 2 tbsp of the pecan nuts.
Transfer the cake batter to the prepared tin and scatter over the reserved pecans. Bake for 35-40 minutes or until a skewer pushed in the centre of the cake comes out clean.
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Slice and pack carefully to take on a frosty walk.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 353kcals
Fat: 14.7g (6.4g saturated)
Protein: 5g
Carbohydrates: 49.1g (27g sugars)
Fibre: 1.9g
Salt: 0.9g

delicious. tips

The cake will keep for 4-5 days stored in an airtight container. Or freeze in portions, well wrapped in foil, for up to 3 months.

Fancy getting a copy in print?

Subscribe to our magazine

Ginger and pear traybake

Ingredients

Method

Nutrition

delicious. tips

Date and ginger cake with caramel glaze

Pear and stem ginger muffin cake

Apple, cinnamon and ginger drizzle cake

More to discover

Ginger and pear traybake

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Date and ginger cake with caramel glaze

Ginger drizzle traybake with cream cheese icing

Pear and stem ginger muffin cake

Apple, cinnamon and ginger drizzle cake

More to discover