Glazed Pear and White Chocolate Bundt Cake


Almost halfway through Week 2, my studies are definitely well underway… and I’m already well behind on notes! ;_; But nothing says procrastination productive distraction like baking and I’ve already brought in treats for my classmates a few times! :) This cake is from my Golden Book of Chocolate, one of the most amazing chocolate cookbooks every published.  I was surprised and impressed by its comprehensive introduction, packed full of information about the history of chocolate, it’s production, and it’s role in the economic world of today.  The language is a bit grandiose, but it was informative nonetheless.

However, what really sets this book apart is the variety and quantity of recipes.  There are over 300 of them! And every single recipe is accompanied by a mouthwatering, foodgasm inducing photo.  It’s a pleasure simply to sit down with a cup of tea and slowly leaf through it’s golden pages.

you put what with what?!

you put what with what?!

I chose to make the Glazed Pear and White Chocolate Bundt Cake for a variety of reasons.  Firstly, I have a new tube pan which I was eager to try out.  It took some convincing to make my mum give it up, but after I pointed out she already had at least two others, she grudgingly allowed me to take the “old” one. Secondly, I was intrigued by flavour combination of white chocolate and pears.  Dark chocolate and raspberry? Yes. Milk chocolate and orange? Hellz yes.  White chocolate and pears? Huh?  And thirdly, the photo was so seductively appetising the temptation to make this cake became irresistible.

I must say the cake lived up to its expectations.  On first bite, I noticed it was moist, very moist, thanks to the sliced pears dotted throughout the centre of the cake.  The white chocolate flavour is subtle, until you have the happy accident of eating a white chocolate chunk (my own modification to the recipe).  I must admit that the flavour combination is unexpected, but it is delicate, light, and very addictive.  I especially loved the glaze which is applied to the cake.  It is simply icing sugar, melted butter and the syrup that the pears were canned in.  It. Is. So. Good.  The addition of the pear syrup gives it a very yummy pear flavour.

tres moist. look at all that pear.

tres moist. look at all that pear.

Overall, I was quite happy with how this cake turned out.  I was little bit apprehensive at first as the recipe involved beating the eggs to stiff peaks and beating egg whites to any extent always daunts me.  But I think it turned out all right and I’m itching to start experimenting with other flavour combinations.

So without further ado, the Glazed Pear and White Chocolate Bundt Cake!

Glazed Pear and White Chocolate Bundt Cake

Adapted from the Golden Book of Chocolate

Serves: 8-10

Cake Ingredients

  • 250 g white chocolate, coarsely chopped (divide into halves)
  • 1 1/2 cups (225 g) plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (125 g) butter, softened
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, separated
  • 1/2 cup (125mL) milk
  • 1 410g pear halves, drained and sliced (syrup reserved)

Glaze Ingredients:

  • 1 cup (150g) icing sugar
  • 2 tbsp melted butter
  • reserved pear syrup (see above)


  1. Preheat oven to 325F/160C/gas 3. Butter and flour a 9-inch Bundt pan (NB I used a 10″ pan).
  2. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.
  3. Mix the flour, baking powder, and salt in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add the egg yolks one at a time, beating until just blended after each addition.
  5. With mixer on low speed, gradually beat in the chocolate, followed by the dry ingregients, alternating with the milk.  Stir in the other half of the white chocolate chunks.
  6. With mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into the batter.
  7. Spoon half the batter into the prepared pan. Top wit the sliced pears (NB I didn’t use all of the pears. Use your judgement.) Spoon the remaining batter over the pears.
  8. Bake until a tooth pick inserted into the centre comes our clean, 45-55 minutes. Cool the cake in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
  9. Glaze: Mix the icing sugar and butter in a medium bowl.  Beat in enough of the reserved pear syrup to make a fairly thick glaze. Drizzle the glaze over the cake, letting it run down the sides.
treats for tomorrow's lecture. :)

treats for tomorrow's lecture. :)

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