Award Winning Food, Drink & Travel Magazine
Poached Pear and Ginger Loaf Cake Recipe by The Flour Artist
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Poached Pear and Ginger Loaf Cake Recipe by The Flour Artist

This poached pear and ginger loaf cake recipe is the ultimate winter comfort dessert, I like to heat it up a few days later and serve it with a large scoop of vanilla bean ice cream – heavenly!

For the poached pears:

You can customize the poaching liquid to suit your taste, adding various spices, or different alcohols like port for example. Just be sure to keep it relatively simple, it’s nice to make things interesting but too many flavours can spoil the overall result.


– 3 Bosc pears
– 1 litre water
– 1 kilo sugar
– 500ml white wine
– 3 cinnamon sticks
– 1 vanilla pod
– 5 cardamom seeds


1. Peel 3 medium pears, leaving the stalk intact.
2. Bring the poaching liquid (water, sugar, white wine, cinnamon sticks, vanilla pod and cardamom seeds) to a boil.
3. Carefully add the pears to the liquid, cover with parchment paper, and reduce to a simmer.
4. Poach your pears for 15 minutes, remove the pot from the heat and allow them to cool in the liquid.

For the Ginger Loaf Cake


– 250g self-raising flour
– 20g fresh ginger peeled and grated
– ½ tsp cinnamon
– ½ tsp ground cloves
– ½ tsp ground nutmeg
– 1 tsp bicarbonate of soda
– 3 tbsp honey
– 150g Irish butter
– 125g light brown sugar
– 3 free range eggs
– 240mls milk


1. Preheat the oven to 180 degrease Celsius, gas mark 6.
2. Line a loaf tin with parchment paper and set aside.
3. Sift together the flour, bi-carb and spices and fold in your grated stem ginger, set aside.
4. In a separate bowl beat the butter, sugar and honey together in an electric stand mixer, once light and airy, reduce the speed and slowly add in the eggs one at a time.
5. Gradually add in the flour mixture, and then slowly add in your milk.
6. Cover the base of the loaf tin with a small amount of the cake mixture, then place the three poached pears (whole) on their side, in the tin, leaving a space between each one. Finally add the remaining cake mixture.
7. Bake for 30 minutes, or until risen and a cocktail stick inserted into the centre comes out with no more than a few sticky crumbs.
8. Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
9. Dust with icing sugar, serve and enjoy.

Photography by Ola Ngaditono of Wild Seed Photography.


Flour ArtistThe Flour Artist was created in 2015 by Julie Reardon, a Dublin based baker. After graduating from a BA in culinary arts, Julie continued working in restaurants as a pastry chef under some incredible mentors such as, Brian Walsh owner and chef of the successful Pigeon House Clontarf and John and Sandy Wyer of Forest Avenue. Once Julie had gained some invaluable experience she went on to work for the talented Caryna Camerino founder of Caryna’s Cakes and the award winning Camerino Bakery, here is where she developed a new set of skills and a passion for cake decorating, and so in 2015 The Flour Artist was created. From the outset Julie’s ethos has been to create unique and natural cakes, using primarily buttercream, fresh flowers and fruits in her creations. Sourcing where possible seasonal, local and free range produce which is reflected in her baking.

The Flour Artist The Flour Artist The Flour Artist
Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..