145 g unsalted butter or non-dairy butter
180 g dark brown muscovado sugar
160 g black treacle
120 g ginger (in syrup), finely chopped plus 2 tablespoons of the ginger syrup
½ nutmeg, grated
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon of sea salt flakes
2 pears, grated
¾ tsp bicarbonate of soda
300 g self-raising flour
- Preheat the oven to 170ºC / 150ºC fan. Spray the Bundt tin with cake release, or butter well, making sure to coat all the grooves.
- Place the butter, sugar and treacle in a large heatproof bowl and set over a saucepan containing a couple of inches of water. Place on a medium heat, stirring occasionally, until the butter has melted. Remove from the heat and stir briskly.
- Sift the flour, spices and sea salt into a bowl and whisk (or use a fork) to combine.
- Add the chopped ginger, syrup and grated pears to the melted butter and sugar, then fold in the dry ingredients.
- Pour in the cake batter, then bake for 45 mins until cooked (when a skewer inserted in the centre of the cake comes out clean).
- Leave to cool for 10 minutes, then invert over a cooling rack and allow to cool completely.
- Sift over icing sugar (optional).
The cake is deliciously moist, and lasts for a couple of days in an airtight container (if you can resist)