Spiced Rum Pear Upside Down Cake


4-6 pears, peeled and cored sliced thin
1 can pear nectar
Captain Morgan spiced rum, about 1/2-3/4 cups
In a small bowl add sliced pears, nectar and rum. Let marinate for at least an hour, covered.

2 egg yolks, save whites
3/4 cup sugar
1/4 cup of pear marinating juice, boiling
3/4 cup cake flour
1/8 tsp salt
1/2 tsp baking powder
2 stiff beaten egg whites.
1/4-1/2 tsp cinnamon
Beat egg yolks until very thick. Gradually add sugar and continue beating. Add boiling pear marinating juice and mix well. Add dry ingredients,mix until smooth. Fold in egg whites and cinnamon. Set aside.
Place 1/4 cup butter into an 8×8 baking dish. Place baking dish in oven and preheat to 325 degrees. When your oven is done preheating your butter will be melted. Remove from oven. Stir in 2/3 cups brown sugar to butter. Drain all juice from pears and arrange on top of butter and Brown sugar. Place the cake batter you set aside on top of pears. Bake in 325 ovens for an hour or until toothpick placed in center comes out clean. Turn cake over on to tray leaving baking dish over cake for at least 5 minutes. Remove and serve warm.


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