Pear & ginger loaf

Method

1. 1
   Preheat the oven to 170°C, gas mark 3½. Grease a 900g loaf tin and line with baking parchment. Cut the pear into 1cm chunks. In a food processor, whizz the buttery spread, light brown sugar, eggs, flour, ground ginger and salt until combined. Pulse in about three-quarters of the chopped crystallised stem ginger.
2. 2
   Scrape half the mixture into the lined tin and scatter half the chopped pear over the top. Top with the remaining cake mixture, then scatter the remaining pear on top. Bake for 1 hour or until risen and a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then remove and leave to cool completely on a wire rack.
3. 3
   For the icing, stir the lemon juice into the icing sugar until you have a thick, spoonable icing. Drizzle over the cake and scatter with the remaining crystallised ginger.