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Spiced Rum and Pear Cake

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
  • Total Time
    Prep: 25 min. Bake: 45 min.+ cooling
  • Makes
    20 servings


  • 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


  • 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.
  • 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.
  • Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack.
  • 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.
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