Pear Cake
- 10 tablespoons butter, room temperature
- 23 cup sugar
- 3 tablespoons lemon juice
- 3 tablespoons dark rum
- 4 -5 semi-ripe pears
- 12 cup sugar
- 1 teaspoon grated lemon, zest of
- 12 teaspoon cardamom, ground
- 13 teaspoon salt
- 2 eggs
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- lightly whipped cream
- Preheat oven to 400 degrees F (200C).
- Butter a 10 inch, deep-dish pie plate with 1 1/2 tblsps of butter.
- Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
- Peel pears, halve lengthwise and core.
- Cut halves crosswise into 1/4 inch thick slices.
- Arrange slices, round side down, in concentric circles.
- Bake until pears are lightly caramelized and very tender, about 1 hour.
- Cool pears slightly.
- Reduce oven temperature to 375F (190C).
- Cream remaining 8 1/2 tblsps butter with 1/2 cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
- Beat in eggs, one at a time.
- Fold in flour and baking powder.
- Spoon evenly over pears.
- Bake 25-30 minutes.
- Immediately invert cake onto platter.
- Spread any caramel remaining in pie plate over pears.
- Serve at room temperature with a dollop of lightly whipped cream.
butter, sugar, lemon juice, dark rum, pears, sugar, lemon, cardamom, salt, eggs, flour, flour, baking powder, cream
Taken from www.food.com/recipe/pear-cake-60882 (may not work)