Best Spiced Rum And Pear Cake Recipes

SPICED RUM AND PEAR CAKE

Spiced Rum and Pear Cake image

The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

1/2 cup spiced rum
2 cups sugar
3 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
1 cup chopped walnuts
1 cup golden raisins
GLAZE:
1 cup confectioners' sugar
2 tablespoons rum

Steps:

Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED POMEGRANATE-PEAR CAKE

Spiced Pomegranate-Pear Cake image

This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 22

Ingredients

1-1/2 cups pomegranate juice
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slices
CAKE:
3/4 cup 2% milk
1 teaspoon white vinegar
10 tablespoons butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
BUTTERCREAM FROSTING:
1-1/2 cups butter, softened
2 teaspoons vanilla extract
2 to 3 drops red food coloring, optional
7-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Pomegranate seeds

Steps:

In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.

PEAR GINGER CAKE WITH BUTTERED RUM SAUCE

Pear Ginger Cake With Buttered Rum Sauce image

From a Galveston-area church cookbook, this is a delicious and spicy cake - perfect for autumn or anytime!

Provided by loof751

Categories Dessert

Time 1h5m

Yield 16-20 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup packed brown sugar
6 tablespoons melted butter
1 (29 ounce) can pears in heavy syrup
1 (18 ounce) package spice cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup butter
1 cup sugar
1/4 cup water
1/4 cup rum

Steps:

Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
Frost cooled cake with cooled icing.