I love Fireball whiskey, I love cinnamon, I love pears. So I made a cake. This is a ridiculously indulgent upside down cake, full of booze, spices, pears and sugar. The flavours are lovely and wintery and it is relatively simple to make. If you’re not such a fan of the booze feel free to use less, if you want to use more, I salute you! This is one of my absolute favourite things to bake and one of Sam’s favourite things to eat so sharing my own recipe is a brave step! Let me know what you think!
You will need: a springform tin, Fireball whiskey, a good scotch (we used Whyte and Mackay), 8oz caster sugar, cinnamon, 3 eggs, 8oz butter/ margarine, 6oz self raising flour, tin of pears.
Preheat your oven to 180 degrees and line your tin with greaseproof paper. In a large saucepan melt 2oz butter and 2oz sugar together until it forms a syrup, add 2 capfuls of Fireball, 3 capfuls of scotch and 2 teaspoons of cinammon. Drain your pears and add them to the syrup. Heat the pears in the syrup for about 10 minutes.
Take the pears out and arrange them on the bottom of your tin. Then cover them with the syrup, add more sugar if you want a thicker syrup.For your sponge, mix 6oz butter and 6oz sugar together. Beat the eggs in a bowl and add them slowly to the mixture. Sift in your flour and add 2 tablespoons of cinnamon, then add two capfuls of Fireball. Mix everything together until you have a lovely smooth sponge. Pour your sponge mix over the pears and syrup in the tin. Make sure the sponge covers all of the syrup and pears. Place in the oven for 35 minutes.
Take your cake out of the oven and leave to cool for about 15 minutes. Turn the tin onto a plate, undo the springform tin, and take off the cake. Ta-dah!Sticky syrup, spiced pears and a good hit of whiskey. This is the ultimate cake.
Enjoy, Love Mrs Gardom