A moist Bundt cake with chunks of sweet pear, cinnamon and a touch of rum flavor. Topped with a delicious caramel rum glaze . Autumn at its finest!
Preheat oven to 350°F. Spray a Bundt pan with non-stick spray and flour lightly.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a large bowl, beat sugar and butter until fluffy with an electric mixer (about 2 minutes). Add the eggs one at a time and gently beat after each addition. Add flour mixture; beat just until blended. Mixture will be thick. (See Picture of Batter.) Stir in chopped pears and rum or rum extract. After all ingredients are combined, transfer batter to prepared pan.
Bake cake until toothpick inserted into center comes out clean, about 50-55 minutes. Cool cake in pan on rack.
As cake cools prepare rum glaze. Combine sugar, brown sugar, butter and half and half in a small saucepan. Cook over medium-high heat and bring to a boil. Boil and stir for 2 minutes. Remove from heat and add the rum extract. Let cool for about 5 minutes.
Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don’t be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Slowly pour half of the rum glaze over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly. The glaze should seep into the cake. You do not want all of this delicious glaze to become a pool on the bottom of the serving dish.(I usually have to tell the guys who are waiting with plates and forks to step back, this is going to take a while.)