Honey, pear and hazelnut cake with rum and raisin filling

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10 servings Prep: 1 hr, Cooking: 45 mins
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By Food24 November 03 2009
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Ingredients (23)

250.00 ml honey
50.00 ml cocoa powder
180.00 g flour — cake
75.00 ml cornflour
7.00 ml Bicarbonate of soda
7.00 ml Baking powder
3.00 ml salt
200.00 g butter
3.00 eggs — large
825.00 g pears — tinned, drained, finely chopped
250.00 ml hazelnuts — roasted and chopped
2.00 ml caramel — essence
RUM AND RAISIN FILLING
175.00 g brown sugar
60.00 ml water
120.00 ml raisins — chopped
125.00 g butter
2.00 ml rum — essence
1.00 ml salt
CREAM CHEESE TOPPING
250.00 g butter
50.00 ml cocoa powder
250.00 g cream cheese
140.00 g brown sugar
hazelnuts — to garnish
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Method:

1. CAKE: Grease and line two 20 cm springform cake tins. Heat 50 ml of the honey. Add cocoa and stir until smooth. Add remaining honey and allow to cool.
2. Sift together flour, cornflour, bicarbonate of soda, baking powder and salt. Beat butter until creamy. Add honey mixture and continue to whisk until light. Add eggs one by one, beating well after each addition. Add flour mixture, pears, nuts and essence and mix well.
3. Spoon batter into prepared tins and bake in preheated 180 ºC oven for 30 to 35 minutes. Cool slightly in tins before turning out onto a wire rack to cool.
4. FILLING: Place brown sugar and water into a small saucepan and stir over a low heat until sugar has dissolved. Add raisins and cook over a very low heat for five minutes, stirring occasionally, Cool.
5. Beat butter until soft. Add cold raisin mixture and continue beating until light. Stir in rum essence and salt, cover and refrigerate until needed. When cakes are completely cold, spread on top of one cake and sandwich the two layers together.
6. TOPPING: Cream butter and cocoa until smooth. Add cream cheese and brown sugar and beat until sugar has dissolved. Spread over cake and use remaining topping to pipe rosettes around the top edge of the cake. Decorate with hazelnuts.



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