- 2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 15-ounce can of pears, in juice
- 1 8-oz can of fruit salad, with juice
Sauce
- 1 370-ml can of sweetened condensed milk (such as Eagle Brand)
- 1/2 cup butter
- 2 tablespoons of alcohol such as bourbon, whiskey, Jack Daniels, Scotch, cognac, Grand Marnier, or dark rum to taste (optional)
- 1.
In a large bowl, mix the first 5 dry ingredients together with a spoon.
- 2.
Add the eggs, vanilla, pear juice, and fruit salad with its juice, and mix with an electric mixer.
- 3.
In a generously buttered 10-inch round pan, arrange the halved pears in a heart-shaped sunburst pattern. Gently cover the pears with the batter.
- 4.
Bake at 350°F for 40 to 45 minutes, keeping an eye on it. If the top gets too dark, cover loosely with aluminum foil.
Check after 30 minutes by touching the center of the cake with your finger. It should not be too firm, but rather pudding-like in the middle. The cake will continue to cook as it cools. Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife blade all around the cake to loosen it from the sides of the pan. Invert the cake onto a serving plate by tapping the pan.
- 5.
Meanwhile, prepare the sauce by melting the butter in a small heavy-bottomed saucepan. Add the can of Eagle Brand condensed milk and the alcohol of your choice. 1tbs of Bourbon, Grand-Marnier, or brandy. Heat without boiling. Simmer for 3 to 4 minutes, stirring constantly.
- 6.
Serve this cake warm with the sauce. Store the cake and sauce separately in the refrigerator. Reheat individual portions of the cake in the microwave for 1 minute. Reheat the sauce on the stovetop for one minute.
Enjoy!
