I made this Cake recently for my stepdads birthday. His birthday is straight after the Christmas and New Year celebrations. I thought it would be nice to have a cake that still felt festive with the gentle warmth of Ginger, but wasn’t laden with lots of whipped cream. I spritzed it with some gold edible glitter to keep with the celebratory vibe and followed with a big dollop of creme fraiche on the top to make it feel more special. I have never really been one to skimp too much with people’s birthday celebrations. You can’t beat a slice of cake can you?
- 200g unsalted butter, plus extra for greasing
- 100g caster sugar
- 85g muscavado sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
- 2 balls stem ginger in syrup, drained and chopped
- 2 pears,peeled, cored and roughly chopped
- For the glaze
- 3 tbsp syrup from the ginger jar
- 3 tbsp granulated sugar
- Heat oven to 160C/140C fan/gas 3.
- Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin.
- Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract.
- Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears.
- Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with creme fraiche or allow to cool completely.
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