Pear Ginger Cake

Sweet and juicy poached pears star roughly speaking summit zenith of this delectably moist spiced cake.

The ingredient of Pear Ginger Cake

• 750ml 3 cups water
• 215g 1 cup caster sugar
• 1 lemon rind peeled juiced
• 1 cinnamon stick
• 2 william bartlett pears peeled halved
• 225g 1 1 2 cups self raising flour sifted
• 200g 1 cup firmly packed brown sugar
• 1 1 2 tbsp ground ginger
• 1 tsp pitch cinnamon
• 150g butter melted cooled
• 3 eggs lightly whisked
• 60ml 1 4 cup milk
• apricot jam warmed to brush

The Instruction of pear ginger cake

• preheat oven to 180u00bac line base and side of a round 20cm base measurement cake pan when non stick baking paper
• place water caster sugar lemon rind and juice and cinnamon glue in a saucepan higher than medium heat and excite for 2 3 minutes or until sugar dissolves bring to boil cut heat to low grow pear cover surface considering non stick baking paper simmer for 10 15 minutes or until pear is tender transfer pear to a plate set aside to cool completely core the pears after that thinly slice leaving behind rejection the stem fade away intact
• meanwhile adjoin the flour brown sugar ginger and pitch cinnamon in a bowl disturb in butter egg and milk pour into pan
• arrange the pear almost top of the cake bake for 55 minutes or until a skewer inserted into the centre comes out clean set aside for 5 minutes to cool ahead of time turning onto a serving plate brush when apricot jam

Nutritions of Pear Ginger Cake

calories: 502 856 calories
calories: 18 grams fat
calories: 11 grams saturated fat
calories: 77 grams carbohydrates
calories: 56 grams sugar
calories: n a
calories: 7 grams protein
calories: 125 milligrams cholesterol
calories: 349 09 milligrams sodium
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calories: nutritioninformation