Dietary guidance: v
150g dried pears roughly chopped and soaked overnight in 120ml strong cold Earl Grey tea
120g soft dark brown sugar
150g self raising flour
½ tsp baking powder
Pinch of salt
½ tsp ground ginger
Heat the oven to GM4/180â€™C/350â€™F. Grease and line a 1lb-loaf tin.
Cream together the butter and the sugar until light and fluffy and beat in the eggs.
Sift together the flour, salt, baking powder and ground ginger. Fold into the cake mixture. Mix in the pears and the cold tea and turn into the loaf tin.
Bake for 45 minutes. If necessary, cover with foil to prevent the crust from browning too much. Cool in the tin for 10 minutes and then turn on to a wire rack to cool completely.
Ice with a ginger water icing.