Boozy Caribbean Pear Cake
Our spin on a classic Caribbean cake. Fresh pears take pride of place alongside cinnamon, ginger, nutmeg – and of course rum – to create a wonderfully rich treat.
|100g||vegan margarine, plus extra for greasing|
|80g||dark brown sugar|
|4 tbsp||golden syrup|
|1 tsp||vanilla extract|
|1 tbsp||apple cider vinegar|
|4 tsp||ground ginger|
|1 tsp||ground cinnamon|
|½ tsp||ground nutmeg|
|2||medium ripe Conference pears|
|icing sugar, for dusting|
You will need: a large loaf tin.
Preheat the oven to 180°C fan/200°C/gas 6. Grease a large loaf tin with margarine and line with baking paper.
Cream the margarine and sugar together in a large mixing bowl. Add the treacle, golden syrup and vanilla extract and stir to combine. Pour in the rum and vinegar and give everything a stir. Add the flour, ginger, cinnamon and nutmeg, and stir until everything is fully combined. Pour the cake mixture into the loaf tin.
Peel the pears, trim their bottoms so they have a flat base, and place them upright in the loaf tin, pushing them down gently into the cake mixture. Bake for 40–50 minutes, or until a toothpick comes out clean and the pears are soft.
Remove the cake from the oven and leave to cool in the tin for a few minutes. Then take it out of the tin and place on a rack. Once fully cooled, dust with icing sugar to decorate.