Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Boozy Caribbean Pear Cake

by Roxy Pope & Ben Pook from One Pot Vegan

Packed with rich, warming spices and infused with a generous amount of dark rum, this Caribbean-inspired pear cake is the vegan after-dinner treat you've been looking for.

From the book


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.

Read more Read less


100g vegan margarine, plus extra for greasing
80g dark brown sugar
4 tbsp treacle
4 tbsp golden syrup
1 tsp vanilla extract
140ml dark rum
1 tbsp apple cider vinegar
200g self-raising flour
4 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
2 medium ripe Conference pears
icing sugar, for dusting

Essential kit

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.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: One Pot Vegan

Close menu