Pear and Ginger Cake

. March, 2016
Photography by Todd Eyre.
    Pear and Ginger Cake

    In the latest of a series of cookbooks inspired by her grandma Dulcie May Booker, Natalie Oldfield's Love and Food at Gran's Table shares the recipes of over 60 grandmothers from around the world alongside those of her own, like this comforting cake.

    INGREDIENTS

    4 pears
    ½ cup wholemeal self-raising flour
    2 cups self-raising flour
    1 cup caster sugar
    1 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    1 tablespoon ground ginger
    185 grams butter, melted
    ½ cup water
    2 tablespoons freshly grated ginger
    3 eggs, lightly beaten
    Topping
    60 grams butter
    ½ cup brown sugar
    ¼ teaspoon ground cinnamon
    ​¼ teaspoon ground nutmeg

    Gran was always baking a cake of some sort but one of my favourites was this pear and ginger cake that I shared with her in her later years. She loved to try new flavours, and there is nothing better than a slice of cake still warm from the oven served with cream for afternoon tea. Simply stunning.

    METHOD

    Pre-heat oven to 180°C. Grease and line a 23 cm (9 inch) cake tin and set aside.

    Cake
    Peel and slice 3 pears. Place wholemeal flour in a large bowl. Sift in self-raising flour, sugar and ground spices.

    In a separate bowl, mix together butter, water, grated ginger and eggs. Pour liquid mixture into the dry mix and fold together, lastly folding in pears. Pour into tin.

    Decorate top of cake with remaining pear, peeled and thinly sliced.

    Topping
    Melt butter and mix in dry ingredients.     Pour over cake mixture. Bake for 1–1½ hours.

    Serve warm with whipped cream. Makes 1 cake.

    Love & Food

    Love & Food

    This recipe is an edited extract from Love & Food at Gran's Table by Natalie Oldfield, available now from all good bookstores, RRP $49.95.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!