Ingredients

Bundt Cake

• 375 g (3 cups) cake flour
• 7.5 ml (1½ tsp) baking powder
• 2.5 ml (½ tsp) bicarbonate of soda
• 2.5 ml (½ tsp) salt
• 10 ml (2 tsp) mixed spice
• 250 g (1 cup) butter
• 200 g (1 cup) brown sugar
• 200 g (1 cup) white sugar
• 4 eggs
• 15 ml (1 Tbsp) vanilla essence
• 375 ml (1½ cups) sour cream 
• 2 x 410 g cans Rhodes Quality Pear Halves, drained and chopped

Caramel Sauce

• 125 ml (½ cup) Rhodes Quality Apple 100 % Fruit Juice 
• 30 g (2 Tbsp) butter
  
• 200 g (1 Cup) dark brown sugar
  
• 125 ml (½ cup) cream
  
• 2.5 ml (½ tsp) ground cinnamon
  
• 2.5 ml (½ tsp) ground nutmeg

Method

1. Sift together the cake flour, baking powder, bicarb, salt and mixed spice.
2. Cream together the butter and the sugars until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the vanilla essence and the sour cream, and beat well.
   Add half of the sifted dry ingredients and mix well.
5. Add the remaining dry ingredients and mix well.
6. Fold the Rhodes Quality Pear Halves into the batter by hand.
   Spoon the batter into a bundt pan which has been very well sprayed with non-stick spray.
7. Bake the cake in an oven that has been preheated to 180°C for 60 minutes or until a skewer inserted near the centre of the cake comes out clean.
8. Cool the cake in the pan for 10 minutes and then turn out onto a cooling rack.
9. To make the caramel sauce, place the Rhodes Quality Apple 100 % Fruit Juice into a small saucepan.
10. Bring to the boil, reduce the heat and simmer until the juice has thickened and reduced by half.
11. Add the butter and sugar, cream and spices, and heat until the sauce when whisked is smooth.
12. Simmer until slightly thickened.
13. Cool.
14. Pour the cooled caramel over the cooled bundt cake.
15. Decorate as desired and serve.

Servings

Serves 10

Cooking Times

Prep Time: 20 minutes Cooking Times 90 minutes