Pear and Chocolate Bundt Cake
Pear and Chocolate Bundt Cake
Open in full-screen mode

Pear and Chocolate Bundt Cake

Preparation
40 MIN
Cooking
1 H 20 MIN
Cooling
4 H
Servings
10
Share

Ingredients

Cake

Icing

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.
  2. In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.
  3. In a second bowl, combine the flour, baking powder and salt. Set aside.
  4. In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.
  5. With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.

Icing

  1. In a bowl, whisk all the ingredients until smooth. Pour the icing over the cake and let it drip in streaks down the sides.

Comments

  1. Absolutely love it. It's my daughter's favorite, who doesn't like cakes, but she's always asking me to make this one.

  2. I love this cake! Quick and easy, moist and fruity. Try dark chocolate with orange bits, the cake will have a delicate orange flavour.

  3. This has become a favorite desert in my family. I just made it this morning for a get together with friends. It's usualy a big hit. One quick note though: wait till its completly cooled down to unmould it. I was pressed for time and did it while it was still warm and it split in two. Luckily I was able to put it back together quite easily (I'm sure no one will be able to tell). Also having done this cake a few times, I recommend that you only put the icing just before serving.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum