Ingredients
1/2 cup spiced rum2 cups sugar3 large eggs, room temperature3/4 cup canola oil2 teaspoons vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1/2 teaspoon ground allspice4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes1 cup chopped walnuts1 cup golden raisinsGLAZE:1 cup confectioners’ sugar2 tablespoons rum
Preparation
Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool.
Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan.
Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack.
For glaze, mix confectioners’ sugar and rum; spread over cake. Cut into squares.
