54ea64ebe3ec2_-_apple-desserts-cardamom-cakes-0610-n2itbz-lgPear-Cardamom Cakes with Perry Icing


Total Time:   1hr
Serves:   24



  • 2¼ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cardamom
  • 2 eggs
  • 1½ caster sugar
  • 1½ tsp. vanilla extract
  • 1 cup Pear Sauce
  • ½ cup butter
  • 2 tbsp. butter, melted
  • ½ cup sour cream
  • 1½ tsp. lemon zest
  • 1½ cup peeled and chopped Beurre Bosc Pears
  • 1¼ cup icing sugar
  • 3 tbsp. Perry – we recommend ‘The Berg’ by Paracombe Premium Perry



  1. Heat oven to 400 degrees F.  Butter and flour two 12-cup cupcake tins and set aside.
  2. Sift the flour, baking soda, salt, and cardamom together and set aside.
  3. Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl.  Reduce speed to low and mix in the vanilla and pear sauce.  Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined.  Gradually add the flour mixture and mix until smooth.
  4. Fold in the pears and divide the batter among the prepared molds (about 1/4 cup per mold).  Bake until a skewer inserted in the center of the cake tests clean — 20 to 25 minutes.
  5. Cool for 5 minutes in the pan on a wire rack.  Unmold the cakes and cool completely on the rack.
  6. Stir the remaining melted butter, icing sugar and Perry together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.


Recipe adapted from Countryliving.com