Mulled wine and pear sticky ginger cake recipe

Name: Mulled wine and pear sticky ginger cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cinnamon stick; 4 whole cloves; 1 star anise; 4 medium-sized firm pears, peeled, cored and quartered; 600 ml (21.1fl oz) red wine; 1 tbsp caster sugar; 1 tbsp (heaped) demerara sugar; 225 g (7.9oz) butter, softened - plus extra for greasing; 225 g (7.9oz) soft brown sugar; 0.5 orange, grated zest only; 4 large eggs; 175 g (6.2oz) self-raising flour, sieved; 0.5 tsp baking powder; 1 tsp ground ginger; 50 g (1.8oz) ground almonds; 1 lump preserved ginger (in syrup), finely chopped

Servings: persons

1 cinnamon stick
4 whole cloves
1 star anise
4 medium-sized firm pears, peeled, cored and quartered
600 ml (21.1fl oz) red wine
1 tbsp caster sugar
1 tbsp (heaped) demerara sugar
225 g (7.9oz) butter, softened - plus extra for greasing
225 g (7.9oz) soft brown sugar
0.5 orange, grated zest only
4 large eggs
175 g (6.2oz) self-raising flour, sieved
0.5 tsp baking powder
1 tsp ground ginger
50 g (1.8oz) ground almonds
1 lump preserved ginger (in syrup), finely chopped

1
Place the pears in a saucepan and pour over the wine.
2
Add the spices and sugar and then bring slowly to the boil.
3
Simmer for 1 minute and then turn the heat off and leave to cool in the wine.
4
Remove and then pat dry with some kitchen towel.
5
Preheat the oven to 180C.
6
Grease and line a 23 centimetre springform cake tin.
7
Scatter the Demerara sugar over the bottom of the cake tin and then arrange the mulled pear quarters in a circular pattern on top.
8
Cream the butter, sugar and orange zest together in a medium mixing bowl, using a wooden spoon or electric whisk, until pale and fluffy.
9
Beat the eggs into the creamed mixture, one at a time.
10
Add 1 teaspoon of flour to the mixture between each addition.
11
This is quite a runny cake mixture so dont worry.
12
It might even look a bit curdled, but its absolutely fine.
13
Using a metal spoon, fold in the rest of the flour, the baking powder, ground ginger, ground almonds and the preserved ginger and pour the mixture over the pears in the cake tin.
14
Spread the mixture evenly in the tin and bake for 30 minutes.
15
Then remove, cover loosely with foil and continue to cook for another 30 minutes.
16
Remove the cake from the oven and leave it to cool for 5 minutes in the tin and then turn it out onto a wire rack.

1110

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cinnamon stick, 4 whole cloves, 1 star anise, 4 medium-sized firm pears, peeled, cored and quartered, and more.

Yes, Mulled wine and pear sticky ginger cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!