- 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
- 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
- Sift together the cake flour, baking powder, bicarb, salt and mixed spice.
- Cream together the butter and the sugars until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla essence and the sour cream, and beat well.
Add half of the sifted dry ingredients and mix well.
- Add the remaining dry ingredients and mix well.
- 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.
- 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.
- Cool the cake in the pan for 10 minutes and then turn out onto a cooling rack.
- To make the caramel sauce, place the Rhodes Quality Apple 100 % Fruit Juice into a small saucepan.
- Bring to the boil, reduce the heat and simmer until the juice has thickened and reduced by half.
- Add the butter and sugar, cream and spices, and heat until the sauce when whisked is smooth.
- Simmer until slightly thickened.
- Pour the cooled caramel over the cooled bundt cake.
- Decorate as desired and serve.
Prep Time: 20 minutes Cooking Times 90 minutes