“Pear”fect Rum Raisin Cake – #BundtBakers

"Pear"fect Rum Raisin Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I’m not gonna lie; I was a little let down when this month’s #BundtBakers pear theme was announced by Lauren of Sew You Think You Can Cook. Pears are pretty dull. They are probably one of the few fruits that I just don’t get. I mean really, they have like no flavor. Am I the only one that notices this? They’re like the lima beans of the fruit world. Sure, every once and awhile you get that one super duper expensive Harry & David Pear that tastes crazy good and is perfectly ripe, but for the most part, pears suck the big one. They have a weird texture, are most often blander than cardboard, and good luck getting one to perfectly ripen before it turns to absolute mush. However, recently, when I meandered into the Fruit Bowl, one of my favorite childhood haunts, during a trip to visit my big brother’s graveside on the second anniversary of his death, a basket of pears miraculously called out to me. Before I knew what was happening, I grabbed up a basket of gorgeous green pears for a price that would be absolutely unheard of in Northern Virginia, delicately placed them in the back of my VW, drove home like a bat out of hell (God bless Maryland’s 70-ahem-79-mile-per-hour speed limit), and then dropped those little hard as a rock beauties into the fruit bin of our refrigerator. Three weeks later, those pears were still there, and oddly enough, just beginning to ripen. At this point, I took it as a sign from God that he did indeed have a plan for those pears and that Lauren’s pear theme was truly meant to be.

This month, I was bound and determined that my Bundt wouldn’t be a complete failure like last month’s was, mostly because I had absolutely no desire to clean up after that sort of catastrophe again. Instead, I decided to stick with a basic thick-battered fruit cake recipe, add a little touch of rum, a big handful of raisins, and throw in some of those gorgeous chopped pears. Thankfully, the cake itself turned out beautifully, which is always a 50/50 challenge when it comes to Bundt cakes. Sometimes those little suckers just don’t want to be parted from their pans. I get it. It’s like those cold autumn mornings when you’re all snug as a bug in a rug, only to be rudely awakened by the alarm going off, malevolently reminding you that it’s time to get your ass up and go to work. Why leave the warm comfort of where you are, for the cold reality of what’s beyond? In this case, the cake obviously knew that it was going to be drowned in a mix of sugar, even more rum, raisins, vanilla, and a healthy dose of melted butter, because it popped right out of that pan as if screaming, “Hit me with what you’re got lady, I can take it.” Hell, I think I’d happily pop out of bed every morning if sugar, rum, and melted butter were involved. Who wouldn’t want to begin the day like that? As for the pears in this cake, well, they’re in there. Trust me; I swear I remember peeling and chopping them. However, tasting them is a whole other thing entirely. Now, that doesn’t mean that this cake is completely disgusting. Hell, if I’m being honest, it actually tastes pretty gosh darn amazing. It has a sweet fruit flavor and texture, however, figuring out what fruit flavor that it has is a little tricky. I’m fairly convinced that pears speak a language that is all their own, and that maybe, just maybe, my taste buds speak an entirely different language, or in this case, are completely stone-cold deaf.

"Pear"fect Rum Raisin Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Cake:

  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Ground Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Nutmeg
  • 1/2 Cup Golden Raisins
  • 1 1/2 Cups Granulated Sugar
  • 1/2 Cup Light Brown Sugar, Packed
  • 1 1/2 Cups Canola Oil
  • 3 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Dark Rum
  • 3 1/2 Cups Pears, Peeled & Chopped

Icing:

  • 1/4 Cup Golden Raisins
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Dark Rum
  • 1/4 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 Cup Powdered Sugar
  • 3 to 5 Teaspoons Water

"Pear"fect Rum Raisin Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Cake:

  1. Grease and flour a large Bundt pan; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and raisins; set aside.
  3. In a large bowl, mix the sugars and oil together with an electric mixer on medium speed for 2 minutes.
  4. Add each egg, one at a time, mixing 30 seconds after the addition of each egg.
  5. Add the vanilla; mix for 30 seconds.
  6. Fold the flour mixture into the batter using a silicone spatula until all of the flour is combined.
  7. Add the chopped pears and mix to combine.
  8. Spoon the batter into the prepared Bundt pan and bake for 75 minutes.

Icing:

  1. Place the raisins, butter, rum, vanilla, and salt into a sauté pan.
  2. Cook over high heat, stirring constantly with a silicone spatula until the butter has completely melted.
  3. Pour the mixture into a small bowl, sift in the powdered sugar, and then mix until combined.
  4. Add 1-teaspoon of water at a time until a desired drizzling consistency is reached.
  5. Spoon the icing over the cooled cake.

"Pear"fect Rum Raisin Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • 5 to 6 small pears will usually yield 3 1/2-cups of chopped pears.
  • You can replace the pears in this recipe with apples if you choose.
  • Adding the raisins into the flour mixture will help them to not sink to the bottom of the cake during baking.
  • This cake batter will be very thick. Make sure to even the batter out with a spatula before baking.
  • If the top of your cake is burning while baking, you may choose to tent the cake with foil after it has baked for 50 to 60 minutes.
  • The longer this cake sits, the moister it will become; make this cake a day or two ahead of time.

"Pear"fect Rum Raisin Cake | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Replace the raisins with dried cranberries if you detest raisins.
  • Add 1-teaspoon of rum extract to the cake batter.
  • Replace 1/2-teaspoon of the water used in the icing with butter extract.
  • If you really want to try a pear that tastes amazing, try one of these Royal Verano Pears from Harry & David. Holy moly, are these suckers good.
  • This Golden Pear Kitchen Towel is the “pear”fect item to spice up your holiday decor.

Golden Pear Kitchen Towel

“Pear”fect Rum Raisin Cake – #BundtBakers

“Pear”fect Rum Raisin Cake – #BundtBakers

Ingredients:

    Cake:
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Ground Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Nutmeg
  • 1/2 Cup Golden Raisins
  • 1 1/2 Cups Granulated Sugar
  • 1/2 Cup Light Brown Sugar, Packed
  • 1 1/2 Cups Canola Oil
  • 3 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Dark Rum
  • 3 1/2 Cups Pears, Peeled & Chopped
  • Icing:
  • 1/4 Cup Golden Raisins
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Dark Rum
  • 1/4 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 Cup Powdered Sugar
  • 3 to 5 Teaspoons Water

Directions:

    Cake:
  1. Grease and flour a large Bundt pan; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and raisins; set aside.
  3. In a large bowl, mix the sugars and oil together with an electric mixer on medium speed for 2 minutes.
  4. Add each egg, one at a time, mixing 30 seconds after the addition of each egg.
  5. Add the vanilla; mix for 30 seconds.
  6. Fold the flour mixture into the batter using a silicone spatula until all of the flour is combined.
  7. Add the chopped pears and mix to combine.
  8. Spoon the batter into the prepared Bundt pan and bake for 75 minutes.
  9. Icing:
  10. Place the raisins, butter, rum, vanilla, and salt into a saute pan.
  11. Cook over high heat, stirring constantly with a silicone spatula until the butter has completely melted.
  12. Pour the mixture into a small bowl, sift in the powdered sugar, and then mix until combined.
  13. Add 1-teaspoon of water at a time until a desired drizzling consistency is reached.
  14. Spoon the icing over the cooled cake.
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BundtBakers

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing a new theme or ingredient.

You can see all of our lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers can be found on our home page.

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  • Sue Lau

    Your cake looks very nice! I try not to refrigerate pears. They work out better for me that way.

    • Colleen Delawder

      I know that I shouldn’t…but I was also hoping that I could make them last a long time. Thankfully, it worked!

  • Tara

    I would say there is absolutely no failure here!! What a stunning bundt!!

    • Colleen Delawder

      Thanks Tara!

  • Hahaha! No mincing words here!
    I used to feel the same way about pears, and while I still hate how quickly they go from rock hard to mushy and over-ripe (like avocados), when they’re perfectly ripe, they’re soooo good (also like avocados! Haha)
    They can be sooo soft and sweet and juicy when they’re at their peak though! i promise!
    Anyway, You cake sounds really really great, and I hope it helped you like pears just a tiny little bit more! haha!

    • Colleen Delawder

      A little bit more…still not getting the whole pear thing though…thank goodness there are so many other fruits to choose from!

  • Wendy Klik

    That’s the ticket Colleen. Drown out those flavors you don’t like with flavors that you love!!!

    • Colleen Delawder

      That’s right Wendy! Rum and butter make anything taste better!

  • It sounds like a delicious bundt cake and the addition of pears sounds great! I only recently took to pears and now I can’t stop eating them but I like them quite unripe, who knows why?!
    Happy FF 🙂

    • Colleen Delawder

      Wow! Unripe…not sure if I could do that! Happy Fiesta Friday!

  • Lauren Everson

    Loved reading your post! I never knew pears were such a love-hate fruit! I’m glad the pears were speaking to you so you could join me this month.
    I can relate to getting those occasional pears that taste like nothing, and then I’m super disappointed, but it doesn’t stop me from enjoying one almost every day while they’re in season!

    • Colleen Delawder

      I’m glad I used them too. It really was still a delicious cake! Thanks for hosting this month Lauren!

  • Your cake turned out exceptionally well! I’m glad you gave those pears a chance!🍐

    • Colleen Delawder

      I’ll keep them giving a chance…maybe one day they’ll taste like something to me!

  • The cake looks great! Perfect recipe for these winter months!

    • Colleen Delawder

      Thanks Matt!

  • I think this cake looks perfect! Even if you can’t find those pears I’m sure they cooked down and made this one moist yummy cake.

    • Colleen Delawder

      Oh it was certainly moist and yummy!

  • All That’s Left Are The Crumbs

    Rum and raisin is one of my husbands favorites, so I’m sure it will make is day when I try your recipe. It looks amazing and it’s a very creative idea.

    • Colleen Delawder

      I hope he falls in love with it!

  • Patty’s Cake Bakery

    Wowww!! Love that combination of flavours!!!! I love rum in cakes!!! Great bundt cake, Colleen!!! XOXO

    • Colleen Delawder

      Thanks Patty! There’s just enough rum to give flavor, yet not be overpowering!