This snack cake is far from extravagant. I’m willing to bet you already have most of the ingredients, except maybe the candied ginger. The base recipe is slightly sweet and yields a blank canvas perfect for incorporating your favorite mix-ins. I was partial to the pear and candied ginger, being that its both seasonal and a little nontraditional, but I could also see apples and walnuts or cranberries and pistachios also working nicely. I found the cake best the first two days after it had been made, and I’m willing to bet yours won’t last much longer!
PrintPear and Ginger Cake
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Description
This simple loaf cake combines the warmth of crystallized ginger with the sweetness of pears, making it a perfect winter afternoon snack.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 g) sugar
- 1 stick (1/2 cup / 115 g) unsalted butter, melted and cooled
- 1/3 cup plus 2 tablespoons (100 ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced pear
- 1/3 cup crystallized ginger, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the sugar, melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended.
Use a wooden spoon to fold the wet mixture into the dry ingredients until just combined. Add the chopped pear and crystallized ginger, folding gently to distribute evenly without overmixing.
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with foil for the final 15 minutes.
Let the cake cool in the pan on a wire rack. Once cooled, invert onto a plate and slice.
Store wrapped in the refrigerator for up to 3 days. Serve slightly warmed or at room temperature.
Notes
The cake is best enjoyed within the first two days of baking. Consider experimenting with other mix-ins like apples and walnuts or cranberries and pistachios. Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I substitute fresh ginger for the candied ginger in this recipe?
Yes, you can use fresh ginger, but you’ll need to adjust the quantity since fresh ginger is more potent. Start with a small amount, about 1 tablespoon finely grated, and taste as you go. 
What type of pears work best in the Pear and Ginger Cake?
Bosc or Anjou pears are great choices because they hold their shape well during baking and provide a nice sweetness.
How should I store the Pear and Ginger Cake to keep it fresh?
Store the cake in an airtight container at room temperature for up to two days for the best flavor and texture.
Is there a conversion with this cake I would love to make it
Great question Heather, it has been updated with conversion!
It completely sunk in the middle. I followed this recipe exactly- would not recommend.
Trying it this weekend! Thank you for sharing!
Hi Kamla — here in the US, a stick of butter is 1/2 cup, or 1/4 pound. Hope this helps!
a stick of butter is how much in cup measurements or weight as we donot get butter in sticks in NZ
thanks
kamla
This looks delicious. Going out to buy all ingredients to make for New Year’s eve for my father. Pears are his favorite. Plan to add walnuts and maybe some blue cheese to one of the loves, to guild the Lily,???? for my sister and I. Thanks for sharing.