Save to your scrapbook

    Spiced pear and rye cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced pear and rye cake

    This treacly ginger cake is a little bit like parkin, studded with tender pears and drenched in a syrupy glaze.

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 30 minutes plus cooling

    Serves: 12


    100g unsalted butter, plus extra for greasing

    4 comice or concorde pears, peeled, cored and sliced

    100ml double cream

    100g light brown muscovado sugar

    100g golden syrup

    100g treacle

    3 eggs

    100g plain flour

    100g rye flour

    1 tsp baking powder

    1⁄2 tsp bicarbonate of soda

    1 tbsp ground ginger

    1 tsp ground cinnamon


    200g ginger wine

    100g golden syrup

    50g unsalted butter


    1. Preheat the oven to 180 ̊C, gas mark 4; grease a deep 23cm cake tin. Arrange the pears in the base of the tin.

    2. Gently heat the butter, cream, sugar, syrup and treacle in a small saucepan until the butter has melted. Stir to combine, tip into a mixing bowl and leave to cool for 5 minutes.

    3. Whisk in the eggs one at a time, then mix in the flours, baking powder, bicarbonate of soda, spices and a pinch of salt until just combined. Tip into the tin over the pears and bake for 45-50 minutes.

    4. Set the tin on a wire rack to cool for 15 minutes. Meanwhile, make the glaze. Bring all the ingredients to the boil, then simmer for 10 minutes, until syrupy.

    5. Remove the cake from the tin and turn upside down so the pears are on top. Spoon over the glaze, then leave to cool.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars