Recipes
Spiced Pear and Rum Raisin Loaf
The magic of this loaf lies in soaking the raisins in rum before baking - they plump up and add bursts of flavour throughout. Warm spices and ripe pears create a moist cake that actually improves over a day or two. Cut thick slices and let a pat of butter melt in while still warm.
Serves
8
Prep Time
10 min
Cook Time
55 min
Print RecipeIngredients
Dry Ingredients
- ¾ cup (175 mL) light brown sugar
- ¼ cup (60 mL) seedless raisins
- 1 ⅓ cups (325 mL) all-purpose flour
- ½ tsp (2.5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- ½ tsp (2.5 mL) ginger
- ½ tsp (2.5 mL) allspice
- ¼ tsp (1.25 mL) clove
- ¼ tsp (1.25 mL) nutmeg
- ¼ tsp (1.25 mL) salt
Wet Ingredients
- 1 egg
- ½ cup (125 mL) canola oil
- ½ cup (125 mL) milk
- 1 tsp (5 mL) rum extract vanilla extract
- 1 ½ cups (375 mL) peeled and chopped pear
Instructions
- Step 1
In a large bowl, whisk together wet ingredients. Whisk in dry ingredients until smooth. Then, fold in the chopped pear.
- Step 2
Add the batter to a standard sized 8 x 4 inch (20 x 10 cm) loaf pan that has been lightly sprayed with nonstick spray or greased with butter. As an optional garnish, you can sprinkle the top of the batter with an additional 1 tablespoon of brown sugar.
- Step 3
Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes or until a cake tester or skewer can be inserted and removed from the middle without appearing “wet” with batter. Leave to rest for 10 minutes. Unmould and allow to cool before slicing.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 327 |
| Fat | 15 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 45 g |
| Fibre | 2 g |
| Sugars | 28 g |
| Protein | 4 g |
| Sodium | 120 mg |
