Spiced Rum and Pear Cake

Total Time

Prep: 25 min. Bake: 45 min. + cooling


20 servings

Updated: Sep. 13, 2023
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
Spiced Rum and Pear Cake Recipe photo by Taste of Home


  • 1/2 cup spiced rum
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 3/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 1 cup chopped walnuts
  • 1 cup golden raisins
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons rum


  1. Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool.
  2. Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan.
  3. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack.
  4. For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

Test Kitchen Tips
  • Change up the flavor by switching out the rum. It's exceptional with dark rum or coconut rum. This cake would also be great with bourbon.
  • If you have black walnuts, try using them in this hearty dessert.
  • Nutrition Facts

    1 piece: 337 calories, 13g fat (1g saturated fat), 28mg cholesterol, 179mg sodium, 52g carbohydrate (35g sugars, 3g fiber), 4g protein.