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Scrummy Ginger and Pear Cake with Toffee Sauce using Whitworths Sugar

Sunday, 30 September 2012
As I previously mentioned, I was recently sent a lovely hamper of sugars from Whitworths Sugar which sugars so that I could take part in their Baking Challenge. The new range of sugars consists of six high quality baking sugars - fine caster, superfine icing, fine demerara, crunchy demerara, light soft brown and dark soft brown sugar, all in sturdy re-sealable packs that stand up on a sturdy base to make it much easier to measure out the sugar. There is also a Twist and Sprinkle icing sugar duster with built in sieve which is brilliant for dusting a work surface when rolling out sugar paste to cover cakes or for adding a sprinkle of icing sugar to the top of cakes or bakes.  I was very excited about the Twist and Sprinkle, fab idea and so handy, saddo baking and cake decorating addict that I am.

The Baking Challenge was to bake one of the Whitworths Sugar recipes included in the pack and also bake one of my recipes using the sugar provided.  I decided to make the Whitworths Sugar recipe in the pack that used as many of the sugars as possible.  I baked a Pear and Ginger Cake with Sticky Toffee Sauce for pudding and it was delicious.

I didn't have any dates so I used prunes and used an extra pear as I had 4 that needed using up.  The cake was lovely and moist and the toffee sauce was lovely and rich without being too sweet.

Here is the recipe (reproduced with kind permission):

Scrummy Ginger and Pear Cake with Toffee Sauce

150g ready to eat dates
250ml boiling water
1 tsp bicarbonate of soda
125g butter, at room temperature
1 large egg
225g self-raising flour
1 tsp ground ginger
3 ripe pears peeled, cored, cut into 2cm pieces

Toffee Sauce
100g butter
150ml double cream

Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.

Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.

Beat the WHITWORTHS FINE CASTER and WHITWORTHS DARK SOFT BROWN SUGAR and butter in a large bowl until pale and creamy.

Add the egg and continue to beat for 1 minute.

Sift the flour and cinnamon into the bowl with the date mixture and pears.

Using a large metal spoon fold until well combined.

Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.

Toffee Sauce

Place the cream, WHITWORTHS LIGHT SOFT BROWN SUGAR and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.

Serve the warm cake with a drizzle of toffee sauce and decorate with TWIST AND SPRINKLE ICING SUGAR.

I'm working with Whitworths Sugar, whose www.whitworths-sugar.co.uk site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingS0S hash tag and @WhitworthsSugar.

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  1. I did like the look of this cake on the recipe card. It is the toffee sauce that drew my attention. Must try this one out as it would make a lovely pudding for the family xx

  2. that cake looks good & the toffee sauce sounds very simple...might have to give this one a go!

  3. thanks for sharing...


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