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Spiced Apple and Pear Rum Cake

A delicious boozy Fall cake that will soon need to be added in the family recipe book!

Difficulty: Intermediate

Servings 8 people
Author Monica C

Ingredients

  • 2 cups shredded Royal Gala Apples
  • 2 cups shredded Bartlett Pears
  • 1 cup Granulated Sugar
  • 1/3 cup Brown Sugar
  • 1/2 cup Canola oil
  • 1 cup Raisins
  • 2/3 cup Chopped Pecans
  • 2 Eggs large
  • 1/2 tsp Vanilla Extract
  • 1/3 cup R. L. Seale's Rum
  • 3 cups All-purpose Flour
  • 1.5 tsp Cinnamon
  • 2 tsp Baking Soda
  • 1/4 tsp Salt

Cream Cheese Rum Glaze

  • 1 tsp R.L. Seales Rum
  • 2 tbsp Softened Cream Cheese
  • 1.5 cups Confectioner's Sugar
  • 1/2 Orange Zest
  • 1 tbsp Milk
  • 1 tbsp Softened Salt Butter

Instructions

  1. Preheat oven to 325 degrees and grease a 13 inch round or bundt container.

  2. In a large bowl, combine first 10 ingredients. In a separate bowl, combine the rest of the dry ingredients, ensure to sift the flour.

  3. Combine the fruit/wet mixture with dry ingredients, making sure not to over mix.

  4. Bake in the oven for 1 hour or until toothpick comes out clean when inserted in the middle of the cake. Cool on wire rack.

Cream Cheese Rum Glaze

  1. Beat cream cheese, sugar and melted butter until smooth

  2. Add the rest of the ingredients and beat until desired consistency. Add more cream cheese and sugar for thicker consistency