A while ago, I made a wholemeal apple, marmalade and cranberry cake from this Nigel Slater recipe, and speculated that a pear and ginger version, made with ginger preserves instead of marmalade might work well. I can now report that it worked very well indeed!
I followed the basic recipe exactly, using ground ginger instead of cinnamon, ginger preserve instead of orange marmalade, lemon zest instead of orange zest and three diced 'fun-sized' pears instead of chopped apples.
Once again, I was surprised at how light a cake made from all wholemeal flour turned out, especially as there wasn't a great deal of baking powder in the recipe. The ginger made it's presence felt, without being overwhelming, which is just as well, as pears are quite a delicate flavour.