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The warm spices in this recipe make this the perfect cake to serve as your holiday dessert or as a special treat to have with a hot cup of tea and a good book.
Prep Time: 30 min
Cook time: 1h 20min
Yield: 1-10" Round Cake
1/2 cup spiced rum
2 cup granulated sugar
3/4 cup sunflower oil
2 tsp vanilla extract
2 1/2 cup all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground allspice
1 cup walnuts, chopped
1 cup icing sugar
2 tbsp rum
Pre-heat oven to 350F. In a small saucepan, heat rum over medium heat to boil. Reduce the volume by half. Remove and let cool.
Line a 10-inch springform pan with parchment paper on the bottom and the sides.
Peel three pears. Dice them and place in a bowl with a tsp of lemon juice. Reserve the fourth pear for the decorative topping.
In your stand mixer bowl, combine granulated sugar, eggs, oil, vanilla and cooled rum. In a separate large bowl, mix together flour, baking powder, cinnamon, salt and allspice.
Add dry ingredients to the wet ingredients in two batches, mixing until no flour remains after each addition.
Stir in the walnuts and the diced pear. Transfer the batter into the parchment lined springform pan. Slice the final pear and arrange on top of the batter.
Bake in 350F oven for 45 min. Then reduce the oven temperature to 375F and bake for another 45 min or until a toothpick inserted into the centre of the cake comes out clean.
Remove from the springform pan, remove the parchment paper, and let cake cool on a wire rack.
Mix together the 2 tbsp of rum with the 1 cup icing sugar and glaze cooled cake.
Zhuzh it up!
If you haven't got a Spiced Rum hanging around the house, substitute apple juice in place of the rum in this recipe.
If you're a big fan of raisins, add in a cup at the same time you add in walnuts.
This amazing recipe was adapted from the Taste of Home Website: