Preheat oven to 170ºC bake. Grease the base and sides of a 23-25cm cake tin with a little butter.
Melt the first measures of butter and golden syrup together in a large saucepan. Pour into the base of the cake tin. Arrange pear slices decoratively over the top.
For the cake, melt the second measures of butter and golden syrup in the same saucepan used above. Remove from heat and leave to cool a little.
Beat egg into golden syrup mixture. Dissolve baking soda in the water and pour into saucepan. Stir. Sift flour, sugar, ginger, baking powder, cinnamon, mixed spice and salt into the mixture. Stir until well combined.
Pour batter over the pears. Bake for 45-50 minutes, until a skewer inserted into the centre of the cake, comes out clean. Invert cake onto a serving plate while still warm.
This cake is delicious served warm, with a generous dollop of whipped cream or ice cream and an extra drizzle of golden syrup. Perfect for both afternoon tea an dessert!
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