Pear Rosemary Whisky Bundt

Serving 6
Preparation Time 1 hour 20 mins
Skill Easy

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

2 ¾ cup Plain flour
1 tsp Baking soda
1 tsp Salt

½ cup Milk
3 tbsp Honey

Additional flour and butter for greasing

Garnish (Optional)
Icing sugar

  1. 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.
  2. Preheat the oven to 160°C.
  3. 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.
  4. 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.
  5. 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.
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