Gingerbread Pear Loaf Cake

This super moist loaf spiked with candied ginger is the perfect tea cake.

Slideshows: Great Cakes
  • Active:
  • Total Time:
  • Servings: 8 to 10
  • Time(Other): Plus cooling

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Ingredients

  • 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar, plus more for sprinkling
  • 1 stick unsalted butter, melted and cooled, plus more for brushing
  • 1/3 cup plus 2 tablespoons buttermilk
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 large ripe pear, peeled, cored and coarsely chopped
  • 1 tablespoon minced crystallized ginger, plus more for sprinkling

How to make this recipe

  1. Preheat the oven to 350° and butter a 9-by-4 1/2-inch loaf pan. In a large bowl, whisk the flour with the baking powder, baking soda and salt.

  2. In a medium bowl, whisk the cup of sugar with the butter, buttermilk, eggs and vanilla. Using a wooden spoon, mix the wet ingredients into the dry ingredients, then fold in the pears and ginger.

  3. Scrape the batter into the prepared pan. Sprinkle with sugar and crystallized ginger and bake in the center of the oven for about 1 hour until a toothpick inserted into the center comes out clean; loosely cover the top with foil during the last 15 minutes to prevent overbrowning.

  4. Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto a plate and invert again. Slice the cake and serve.

Make Ahead

The cake can be wrapped in foil and refrigerated for up to 3 days.

Contributed By Photo © Kamran Siddiqi Published August 2013





482290 recipes/gingerbread-pear-loaf-cake 2013-12-06T23:28:06+00:00 Silvana Nardone fall|winter|baking|christmas|holiday-open-house|thanksgiving|cakes-and-cupcakes|desserts|10|8|gluten-free|make-ahead|web-exclusive|afternoon-tea august-2013 recipes,gingerbread-pear-loaf-cake 482290
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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Cleo Arezio

Review Body: Can I  use normal flour instead of gluten free? Thank you

Date Published: 2016-09-11

Author Name: Bonnie Stone

Review Body: I used 1cup whole wheat white and 1 /2 cup white flour. Came out very moist. I would add a tsp. of ginger powder next time to add more ginger flavor. I think pears and ginger are a great match.

Review Rating: 4

Date Published: 2016-09-14

Author Name: aubergine

Review Body: Should I use the same amount of  regular flour as the gluten-free flour?

Date Published: 2016-09-11

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