Pear ginger chocolate cake

    1 hour

    This pear cake is made with tinned pears so you can make it year-round.

    6 people made this

    Makes: 1 cake

    • 280g plain flour
    • 1/4 teaspoon bicarb of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 60g dark chocolate, grated
    • 1 teaspoon vanilla extract
    • 4 tablespoons finely diced crystallised ginger
    • 115g butter, softened
    • 280g light brown soft sugar
    • 3 eggs
    • 240ml pear juice (or syrup from the tinned pears)
    • 4 tinned pears, diced

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Butter a 23cm springform cake tin.
    2. Combine the flour with the bicarb soda, all the spices, the chocolate, vanilla and ginger in a mixing bowl.
    3. Cream together the butter and sugar until fluffy. Beat in the eggs one by one. Add the pear juice and stir.
    4. Add the butter mixture to the flour and mix until smooth Fold in the pears.
    5. Transfer the mixture to the cake tin and distribute it evenly. Bake till a tester comes out clean, about 45 minutes. Let cool slightly in the tin, then transfer to a wire rack and cool completely.


    If you want to use fresh pears, use two large firm pears. Core and peel them. To the bottom of a saucepan large enough to fit the pear halves, add just enough water to cover. Bring to the boil, then reduce heat and simmer till soft, about 10 to 12 minutes depending how large and hard the pears are. Let cool in the liquid, then remove and drain. Use as described above.

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