4 pears (2-6 pears depending on preference)
250g unsalted butter (room temperature but not melted)
70g brown sugar
85g caster sugar
1 tsp rum
1 tsp vanilla bean paste
250g plain flour
60g cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
4 1/2 tbsp milk
1. Grease and line baking sheet in a 9 in spring foam pan. Grease the sides
2. Peel and core the pears. Slice it and place them in a bowl of salt water to prevent browning.
3. Drain the pear slices, pat dry and cover with cling wrap.
4. In a mixer, beat butter and sugar (from speed 1 and gradually to speed 4) until light and fluffy. Scrap down 1-2 times to ensure even mixing.
5. Turn to speed 2 and mix in the eggs one at a time. Scrap down as needed.
6. Add in rum and vanilla bean paste and mix well.
7. Sift flour, baking powder and soda together. Mix some of it into the batter at speed 1 follow by some milk, then add in some flour etc. Mix as little as possible.
8. Smear 1/3 of the batter in the pan. (Easier to start from the sides as the batter is quite thick)
9. Lay half the pear slices and spread another 1/3 of the batter over it.
10. Lay the rest of the pear slices and cover with the remaining batter.
11. Bake in a preheated oven of 180C for 30-45 minutes, depending on the amount of pears. Skewer should come out clean. (Mine takes about 35 minutes)
12. Cool cake in pan for about 5 mins and turn out onto the rack. Remove baking sheet.
Adapted from http://www.nigella.com/