• 2 sticks unsalted Irish butter, at room temperature
• 1 (8 oz.) package cream cheese, at room temperature
• 2 cups granulated sugar
• 2 tsp. vanilla extract
• 2 1/4 cups self-rising cake flour
• 6 large eggs
• 1 cup granulated sugar
• 3/4 cup Magners/Bulmers Pear Cider
• 3/4 cup dry white wine
• 1 tsp. grated lemon zest
• 1 stick cinnamon
• 4 medium pears, peeled
1. Preheat the oven to 350º F. Butter a 10-inch/25 cm tube pan and line with wax
2. In a large bowl, beat the butter and cream cheese with an electric mixer on
medium until light and fluffy. Add the sugar, vanilla, and flour and beat on
medium-low for 2 to 3 minutes or until blended. Add the eggs, one at a time,
beating well after each addition.
3. Pour the batter into the prepared pan and bake for about 50 minutes or until
a skewer inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool on a wire rack for 15 minutes.
Invert the pan onto a plate, remove the cake and wax paper, and then return the
cake to upright and let cool completely before cutting into slices.
5. To serve, put some pear slices next to each piece of cake and top with
whipped cream, if desired.
1. In a medium saucepan over medium heat, bring the sugar, cider, white wine,
zest, and cinnamon to a boil. Add the pears, reduce heat to medium, and cook,
covered, for 15 to 20 minutes or until tender. Cool pears in poaching liquid and
then cut in half, core, and slice.