Preparation time is 20minutes
Cook time is 1hours 15minutes
Total time is 1hours 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
19 Ingredients
- 2 1/2 cup self-raising flour
- 3/4 cup milk
- 180grams salt reduced butter, chopped
- 1 cup icing sugar, sifted
- 125grams butter, soft
- 1 cinnamon stick
- 1teaspoons vanilla extract
- 1teaspoons ground cinnamon
- 4 cloves
- 1tablespoons ground ginger
- 2teaspoons bicarbonate of soda
- 1/4 cup golden syrup
- 250grams cream cheese, at room temperature
- 2 eggs, whisked
- 1/2 cup brown sugar
- 1 cup brown sugar, firmly packed
- 2tablespoons dark rum
- 3 beurre bosc pears, peeled
- 1 cup gingernut biscuits, crushed (to garnish)
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 22cm springform pan and line base with baking paper. Combine butter, brown sugar and golden syrup in a saucepan and stir over medium heat until sugar has dissolved. Remove from heat and cool for 5 minutes.
Step 2 of 5
Sift flour, soda and spices together. Stir eggs into cooled butter mixture. Add flour mixture and milk alternately, and stir until batter is smooth. Transfer to pan and bake for 45 minutes until cooked when tested. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
Step 3 of 5
Meanwhile, for poached pears, combine 3 cups water, 1 cup firmly packed brown sugar, 1 cinnamon stick and 4 whole cloves in a saucepan over medium-low heat. Stir for 2-3 minutes or until sugar has dissolved. Add 3 pears and cook for 10-15 minutes or until tender. Transfer pears to a bowl using a slotted spoon. Return syrup to heat and bring to the boil. Cook for 8-10 minutes or until thickened and syrupy. Cool.
Step 4 of 5
To make rum cream, beat 250g cream cheese and 125g butter together until pale and creamy. Add 2tbs rum, 2 tbs cooled syrup and vanilla extract and beat to combine. Beat in 1 cup icing sugar. Cover with plastic and keep cool.
Step 5 of 5
To serve, top cake with rum cream. Halve pears and arrange on cake. Drizzle with syrup and garnish with crushed biscuits.
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