Preheat oven to 180°C. Grease a 23 x 12.5cm loaf tin
In a small saucepan, heat the golden syrup, sugar and butter on low heat. When melted, take off heat, pour into a large bowl and let cool slightly. In another bowl, sift the dry ingredients. Whisk the eggs into the syrup mixture, then slowly add the flour mix until all whisked in. Peel and coarsely grate the pear. Then stir into the cake mixture with the whisk. Pour into prepared loaf tin and bake for 50 minutes, or until a skewer inserted into the middle comes out clean. Cool in tin for 20 minutes then turn out onto a wire rack to cool completely or serve warm.
Store in an airtight container for a few days or freeze for up to one month.