Pear and Gingerbread Upside Down Cake

Pear and Gingerbread Upside Down Cake Recipe

An elegant cake that is sweet and tasty
Yield: 8    Preparation Time:     Cooking Time:
This cake is elegant to serve at a dinner party yet fantastically easy to prepare.


3 pears
170g unsalted butter
80ml molasses
2 large eggs
85ml honey
120g soft light-brown sugar
240g marmalade with ginger
200g self-raising flour
40g crystallised stem ginger
½ teaspoon freshly ground nutmeg
1 teaspoon mixed spice
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground mace

Recipe Instructions

Preheat the oven to 160C. Butter a 23cm round, 5cm deep baking tin and place parchment paper over the base.

Make the cake base.
Melt the butter over a medium heat. Once melted pour half of the butter into a large mixing bowl and set it aside. Put half of the sugar into the pan with the butter and whisk until blended. Spread this over the base of the baking tin. Peel, core and slice the pears and arrange them in overlapping circles covering the base of the tin. Dice any pears that are left and set them aside.

Make the cake batter.
Beat the molasses, honey, remaining sugar and melted butter with a hand held mixer in a large bowl. Add the eggs one at a time and then the marmalade. Finely chop the ginger and add it to the batter. Sift the spices into the flour and fold the flour and any remaining diced pear into the batter.

Spread the batter over the pear and bake for 1 hour 15 minutes in the preheated oven. Remove from the oven and allow it to cool for 15 minutes then invert the cake onto a plate. Allow to cool further and peel off the paper.