Lovely moist cake with all the flavours we love, great dessert cake but lovely anytime.
250g golden syrup
100g caster sugar
50g crystallised ginger, chopped
2 eggs, beaten
230g self-raising flour
1 tablespoon ground ginger
½ teaspoon bicarbonate of soda
100g walnuts, chopped
2 pears, peeled and thinly sliced
2 tablespoons caster sugar
juice 1 lemon
Line a 23cm loose base cake tin with nonstick paper Set oven 180c Gas 4
Heat the golden syrup, butter, caster sugar and crystallised ginger together, then tip the mixture into a large bowl to cool. Mix the milk and eggs together. Sift the self-raising flour, ground ginger and bicarbonate of soda together. Now add the egg and flour mixture into the butter and sugar mixture plus half the chopped walnuts. Mix the batter well and pour into the prepared tin, place the pears on top and bake for 50/60 minutes or until a skewer inserted into the centre comes out clean. To make the glaze, heat the sugar and lemon juice together, allow the sugar to dissolve and simmer for a few minutes, add in the remaining walnuts and coat with syrup. Spoon the walnut syrup over the cake while still warm.