John Myers
Pear and Eggnog Cake
The perfect pear and eggnog cake recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Lemon
- 4 Pc. Pears
- 2 Pc. Eggs
- 125 g Soft butter or margarine
- 125 g Sugar
- 1 pinch Salt
- 150 ml Advocaat
- 175 g Flour
- 2 tsp Baking powder
- 1 tbsp Cinnamon sugar
- Peel the pears, cut in half and then quarter (remove the core, of course). Drizzle with the lemon juice to prevent the cracks from turning brown.
- For the dough, stir the eggs, salt, butter and sugar with the hand mixer on the highest setting for a few minutes until creamy. Mix the flour and baking powder and stir in alternately with the egg liqueur on a low level.
- Pour the dough into a springform pan (26 cm diameter) lined with baking paper and cover with the pear wedges. Lightly press the cracks into the dough. Sprinkle with cinnamon sugar and bake in the preheated oven on the middle shelf at 175 degrees (top / bottom heat) for about 45 – 55 minutes until golden.
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