Pear Ginger Cake With Buttered Rum Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
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From a Galveston-area church cookbook, this is a delicious and spicy cake - perfect for autumn or anytime! Ingredients:
3/4 cup packed brown sugar |
6 tablespoons melted butter |
1 (29 ounce) can pears in heavy syrup |
1 (18 ounce) package spice cake mix |
1 cup buttermilk |
1/3 cup vegetable oil |
3 eggs |
1 teaspoon ginger |
1/2 teaspoon cinnamon |
1/2 cup butter |
1 cup sugar |
1/4 cup water |
1/4 cup rum |
Directions:
1. Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
2. Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
3. Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
4. Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
5. While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
6. Frost cooled cake with cooled icing.
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