Pear and Chocolate Bundt Cake | RICARDO

Ingredients

• 4 ripe but firm pears, peeled and diced
• 2 tablespoons (30 ml) dark rum
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (500 ml) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (180 ml) unsalted butter, softened
• 1 1/2 cups (375 ml) sugar
• 3 eggs
• 3/4 cup (180 ml) sour cream
• 4 oz (115 g) semi-sweet chocolate, coarsely chopped
• 2 1/2 cups (625 ml) icing sugar
• 1/4 cup (60 ml) milk
• 1/4 teaspoon (1 ml) vanilla extract