4 ripe but firm pears, peeled and diced

• 2 tablespoons (30 ml) dark rum or
• Poire Williams (pear brandy)

With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.

In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.

In a second bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.

With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.

In Recipes-list.com we have selected the most viewed recipes from category - Cakes . Enjoy the best recipes specially selected for you! Pear and Chocolate Bundt Cake is the right choice that will satisfy all your claims.