YIELD - One 8 inch cake

Ingredients:

1 cup (2 sticks) (200g) butter softened

1 cup (200g) granulated sugar

1 1/2 (200g) cups all-purpose flour

1 tsp baking powder

1/3 cup raisins

3 eggs

1 lb pears (450g) – peeled, cored (only if you want to take the time) and sliced.

1 Tbsp raw sugar or granulated sugar (for sprinkling)

1/3 cup (50g) walnuts, chopped

Glaze:

2 1/2 Tbsp butter

2 Tbsp brown sugar

1 1/2 Tbsp rum



Procedure

* Preheat the oven to 180C/350F and grease an 8 inch round pan or springform.

* Measure raisins in 1/3 cup and fill raisins to the top. Don't dump the raisins out! Next, add enough rum to fill the measuring cup. Set aside and allow to soak. You can zap in the micro for a very short time to hasten the process if you want.

* Sift the flour, baking powder and set aside.

* In mixing bowl, beat the sugar and butter together. Add the eggs, one at a time.

* Reduce the mixer speed and add the flour mixture or fold it in by hand.

* Spoon this mixture into a prepared cake pan and place the pear slices on top of the cake.

* Sprinkle with the 1 Tbsp of sugar, dot with the remaining butter and scatter the walnuts and the rum raisins on the pears.

* Melt glaze ingredients and drizzle over pear and walnuts.

* Bake for 35-40 minutes or until a skewer comes out clean. Let it cool slightly before cutting yourself a slice.

Inspired by Purplefoodie blog - Pear Cake with Ginger Recipe. Thanks for sharing!