Name: Pear & pecan gingerbread cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: 120g (4oz) unsalted butter, chopped, softened, plus extra to grease; cocoa powder, to dust; 1 medium Packham pear (250g); 1 cup (220g) firmly packed brown sugar; 1 egg; ¼ cup (95g) molasses; 2 cups (300g) plain (all-purpose) flour; 1 tsp bicarbonate of soda (baking soda); 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground allspice; ½ tsp ground nutmeg; ¼ tsp fine sea salt; 1 cup (250ml) buttermilk; ½ cup (60g) pecans, roasted, chopped finely; SPICED ICING; 2 cups (320g) icing (confectioners’) sugar; 2 tsp ground allspice; ¼ cup (60ml) lemon juice

Pear & pecan gingerbread cake

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This beautiful bundt cake is from our Test Kitchen Collection.

Pear & pecan gingerbread cake with slices cut out — Pear & pecan gingerbread cake

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Serves 16

Prep

15M

Cook

Total

1H 15M

This bundt cake has wonderfully festive flavours that can be enjoyed at any time of year. Don’t skip the zesty-sweet spiced icing, it’s a game changer!

Cake can be made up to a day ahead; store in an airtight container at room temperature.