How to make
In a bowl, mix the milk and rum and soak the prunes (cut into pieces) for 20 minutes.
In another bowl, crack the eggs, add the sugar and beat with a mixer into a fluffy cream.
Sift the flour with the vanilla, baking powder and a pinch of salt.
Pour the oil into the egg cream. Add the dry mixture in portions.
Pour the milk with the rum and the chopped prunes.
Homogenize the fruit cake mixture well.
Line an oblong cake tin with baking paper.
Pour the muffin mixture.
Cut the pear into long slices and arrange it on top of the sponge cake.
Bake at 360°F (180°C) in a preheated oven.
Check it with a wooden skewer to see if it is done.
Sprinkle the finished pear and prune sponge cake with powdered sugar.
Enjoy!
