Ingredients:
Flour: 250gr.
Sugar: 250gr.
Eggs: 6 medum
Rhum: 1 spoon
Vanillina: 1 bustina  Vanilla extract 1 teaspoon
Salt: 1 pinch
Lemons, zest of 1
Yeast chemical powder: 1 teaspoon
Pears: 3 Abate pears
Butter: 250gr.
Enjoy it!
Difficulty: Easy
Cooking time: 60 min
Preparation time: 20 min
preparation
Peel the pears ripe Fatel cut into small pieces and cook 10 minutes in a pan with 5 tablespoons of sugar and a bit 'of lemon juice;
Whip the eggs with 125 grams of sugar using a mixer or a mixer and add the whipped eggs to the mixture of butter and sugar, stirring constantly until smooth and creamy and homogeneous. Then add the rum, the grated rind of a lemon;
Mix everything in a bowl, fitted the butter with the remaining sugar;
Then add the vanilla, baking powder and flour sifted;
Add the pears and their juice to the mixture and stir until the ingredients are not completely blended; a buttered and floured cake tin (preferably silicone) and pour in the mixture, making sure that the mixture does not exceed two thirds of the shape of plum cake;
 
Leveled with a spatula, and bake in a preheated oven at 180 degrees for about 45 min (before removing the loaf pan, punzecchiatelo with a toothpick that once extracted, will be dry);
Sprinkle, if you please, with sugar icing;
You can also put the dough in aluminum molds if you want some of the smaller doses but you have to cook in less than 15 minutes.
 
ADVICE OF THE CHEF:
If during the cooking surface is colored too, half cooked, cover with tin foil so the interior will continue to cook but the surface is blackened.
Baked pears make the cake less dry and more attractive. It 's really good!