Pear and Ginger Cake With a Maple Glaze from New Zealand

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe has been submitted for play in ZWT8 – Australia/New Zealand. This recipe was found at Wattie’s - Food in a Minute website. This cake sounds wonderful, another recipe that I will be trying, but I will be using maple syrup instead of the flavored syrup, I think it will taste much better.

Ingredients Nutrition

Directions

  1. . Preheat oven to 180°C
  2. Grease and line the base of a 22cm springform cake tin with baking paper.
  3. Cream butter, brown sugar and Maple Syrup until light and fluffy.
  4. Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
  5. Dissolve baking soda in the milk.
  6. Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
  7. Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
  8. Bake for 40-45 minutes until cooked.
  9. Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
  10. Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
  11. To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
  12. Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.
Most Helpful

Delicious snack cake -- I made this in a 13 x 9 pan and cooked for 45 minutes at 350. I used 2 pears (but my pears were pretty big). Wonderful cake which we enjoyed very much. Thanks for sharing!

ellie_ December 22, 2012

I am always excited to try new maple recipes because I am a lover of real maple syrup. How coincidental that I came across this recipe, as it just happens to be peak maple-tapping season in the Northeastern USA. This cake is light and fluffy with delicate ginger flavor, moist fruit and topped with a subtle maple glaze. I actually substituted apples for the pears, since my hubby unwittingly served the pears I was saving to our youngsters for breakfast today. :) Being a maple-lover, I would have liked this cake to have a stronger maple flavor. The glaze has a nice maple flavor and makes the cake glisten like a precious gem, but I'd like a little stronger maple flavor in the cake itself. I also found myself wanting a little more moisture with the cake, so I should have heeded your advice and served it with ice cream. The next time I bake this cake (using pears!), I'll serve it with maple-walnut ice cream or maple whipped cream. Thanks for sharing this recipe, Baby Kato! It was scrumptious!

MarthaStewartWanabe March 23, 2013