The sunshine of summer is now just a distant memory, so it’s time to break out the winter cakes and bakes to give everybody a food hug. This recipe works as a loaf or a traybake and the spicy warmth is the perfect companion to a huge steaming cup of tea or coffee. This recipe is a one pot wonder as you make it in your largest pot – no need for lots of bowls, just a whisk and a spatula. I used a can of tinned pears in juice – just drain them well – as they’re guaranteed to be the perfect texture for this cake. Also, a very handy tip for measuring golden syrup (why didn’t they teach us this in school?) is to weigh the can/squeezy bottle before you start, ladle the syrup into the pot & keep checking the weight until it’s 200g lighter. My chief taste testers are my husband and my 5 year-old niece – both of them absolutely love this cake.
200g Golden Syrup
100g Caster Sugar
2 tbsp Ground Ginger
2 tsp Allspice
250g Plain Flour
1 tsp Bicarbonate of Soda
1 can Pears in juice, drained & roughly chopped
50g Demerara Sugar
Preheat your oven to 160/Gas Mark 3. Grease & line a 2lb loaf tin or deep cake tin with baking parchment.
Gently heat the golden syrup in a large pot until runny. Add the butter and sugar and continue to heat until the butter melts and the sugar dissolves. Now remove from the heat.
Beat the egg, milk & spices together and add to the golden syrup mixture using a whisk.
Pour in the flour and bicarbonate of soda and beat until fully mixed.
Now add the chopped pears, give it a final mix & pour into the tin.
Sprinkle with the demerara sugar and bake for 50-60 minutes until a skewer comes out clean (the cooking time will depend on the tin you use – longer for a loaf tin…)
Leave to cool fully in the tin and then serve. It keeps for 3-4 days in an airtight tin, but it tends to get eaten long beforehand!