Pepper's Pear & Ginger Loaf

Pepper's Pear & Ginger Loaf





Shopping List:

200 gr butter, softened and unsalted
100 gr caster sugar
100 gr soft brown sugar
2 large eggs, free range, beaten
1 teaspoon vanilla extract
200 gr self-raising flour
1 teaspoon baking powder
pinch of salt
2 stemginger balls from the syrup, chopped
2 nice pears, roughly chopped ( i used Conference)

For the topping:

3 tablespoons syrup from the ginger jar
3 tablespoon granulated sugar

Preheat your oven to 160C. Grease or spray and line your loaf tin. Let the paper stick out in "Wings". Beat the butter and the sugar together until light and fluffy. Then gradually add the beaten eggs and the vanilla extract. Then fold the flour, baking powder (backing) and a pinch of salt into the mixture ( you will find the mixture very thick now and not very much in quantity) and then stir through the ginger and the pears.
Pour this mixture into your prepared loaf tin with the paper wings, and level it out. If you have problems getting your mixture in the tin because of the wings, put some clothes pegs on the paper. But make sure you take them off as soon as you put the tin in the oven.

Bake your cake for 1 hour to 1 hour and 10 minutes into your preheated oven. If your cake is getting too dark put some alufoil over the cake the last 10 minutes. Check with your cake tester to see if it comes out clean,when done. Leave the cake in your tin to cool down.

To make the topping: Mix the syrup with 1 teaspoon of water and the granulated sugar. Poke the cake with your cake tester and pour the syrup all over the little holes you've made. You can serve it warm or cold. With all sorts of creams and ice creams. Use the "wings"of the paper to lift out your cake.


                                                                   "Enjoy"