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Spiced pear and molasses bundt cake
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Prep Time:
85 minutes
Cook Time:
230 minutes
Total Time:
315 minutes
Whisky-glazed cake topped with delicate wafers, a show-stopping dessert for your elegant winter soiree.
Ingredients:
  • 240g unsalted butter
  • 90ml molasses
  • 2 (about 300g) firm pears, peeled, cored, cut into 1cm pieces
  • 300g (2 cups) plain flour
  • 10.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 2.50 gm mixed spice
  • 4.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 125g (1/2 cup) sour cream
  • 125ml (1/2 cup) milk
  • 155g (3/4 cup) dark brown sugar, firmly packed
  • 55g (1/2 cup) almond meal
  • 3 eggs
  • 1 firm pear, thinly sliced on a mandolin, seeds and stalk retained, outer slices discarded
  • 2-60.00 gm caster sugar
  • 375ml (1 1/2 cups) pear juice
  • 40.00 ml whisky
  • 40g unsalted butter
  • 55g (1/4 cup) dark brown sugar, firmly packed
  • 14.00 gm molasses
  • 60ml (1/4 cup) dollop cream
  • 1.25 gm ground ginger
  • Pinch salt
Instructions:
  • Preheat oven to 120C/100C fan forced. Line a baking tray with baking paper. Pat pear dry with paper towel, then lightly coat both sides of pear slices with sugar. Place on the tray and bake for 1 hour. Turn carefully and bake for an additional 1-1 ½ hours until light golden. Cool on a wire rack.
  • Preheat the oven to 180C/160C fan forced, then generously grease a 26cm (top measurement) bundt pan with butter.
  • In a frying pan over gentle heat, melt 40g of butter until golden. Stir in 2 tsp of molasses, simmer for a minute, then add pear. Cook while stirring until coated. Let it cool.
  • Combine flour, ginger, cinnamon, mixed spice, baking powder, and bicarb in a bowl. In a separate container, mix sour cream with milk. Cream brown sugar and butter until pale and creamy. Mix in 80ml (1⁄3 cup) molasses, almond meal, and 1 egg on low speed. Slowly add remaining eggs, alternating with flour mixture. Stir in half of the sour cream mixture, half of the flour mixture, and the pear mixture. Gently fold in the remaining sour cream and flour mixtures. Transfer batter to pan and bake for 1 hour or until a skewer comes out clean. Cool on a wire rack after 15 minutes.
  • To make the glaze, combine juice and whisky in a small non-stick frying pan over medium heat. Bring to a simmer and cook, stirring occasionally, for 8-9 minutes until reduced by half. Stir in butter, sugar, and molasses until dissolved. Add cream, ginger, and salt. Simmer for 5 minutes until thick and syrupy. Allow to cool for 30 minutes. Drizzle half the syrup over the cake, then garnish with pear wafers. Serve with the remaining syrup on the side.

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