Pear and Chocolate Bundt Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.

2. 2

   In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.

3. 3

   In a second bowl, combine the flour, baking powder and salt. Set aside.

4. 4

   In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.

5. 5

   With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape

6. 6

   the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.