Ingredients
10-cup Bundt pan
Pear Compote
3 tbsp Brown sugar
1 tbsp Butter
50ml Whisky (Optional)
1 tsp Cinnamon powder
½ tsp Salt
2 cups Pear, peeled & chopped
2 sprigs Rosemary, chopped
Cake Batter
227g Unsalted butter
1 ½ cup Sugar
1 tsp Vanilla essence (optional)
3 Eggs
Dry
2 ¾ cup Plain flour
1 tsp Baking soda
1 tsp Salt
Wet
½ cup Milk
3 tbsp Honey
Additional flour and butter for greasing
Garnish (Optional)
Icing sugar
Rosemary
Method
- Pear Compote: In a sauce pot, add butter and sugar over medium heat. Add everything, except the whisky, and stir until the pear starts to soften, about 2 mins. Lastly, add in the whisky and stir occasionally until the liquid is almost completely reduced. Set aside.
- Preheat the oven to 160°C.
- Cake Batter: In a mixer on medium with a paddle attachment, cream sugar, butter & vanilla essence for 5 mins until fluffy. Add in the eggs, one at a time, fully incorporating each one before the next addition.
- Whisk the Dry & Wet ingredients in separate bowls. Gradually add them to the mixer, alternating between the two, ending with the dry ingredients. Stir in the Pear Compote and mix well.
- Generously grease the Bundt pan with butter and lightly dust with 1 tbsp of flour to coat, dumping out any excess flour. Spoon the mixture into the pan and bake for 50 – 60 mins at the bottom rack, until an inserted toothpick near the center comes out clean. Let it cool for 10 mins then invert onto a wire rack.
