Merlot Poached Pear Upside Down Cake

You know it’s going to be a merry Christmas when your cake has wine in it. We got in touch with the young Master Baker to whip up a delicious dessert for us. This one his creation. . Presenting Merlot poached pear upside down cake. Come along and Bake With Shivesh.



  • 1 cup Big Banyan Merlot wine
  • 1 cup water
  • 3/4 cup granulated white sugar
  • 1/2 cup fresh orange juice
  • 2 orange peel
  • 1 cinnamon stick
  • 3 large pears, pealed and sliced

For the cake 

  • Butter, to line the tin
  • 5-6 tablespoons lightly packed brown sugar
  • 2 cups all-purpose flour
  • 4 tea-spoons baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup milk


  •  In a milk-pan, combine wine, water, sugar, orange juice with the cinnamon stick and orange peel and bring it to a boil over medium heat.
  • Reduce the heat to low and add sliced pears and let it simmer until tender. This may take about 15-20 minutes.
  • Once the pears are tender, take them out.
  • Pre-heat your oven to 180C. Grease the pan with butter and sprinkle the brown sugar evenly on the base.
  • Arrange the fruit in an even layer on top of the sugar.
  •  In a medium bowl, whisk together flour and baking powder.
  • In a large bowl, using an electric mixer, beat oil and sugar.
  •  With mixer on low, beat in eggs one at a time. Add the flour mixture to the wet ingredients alternating with milk, and starting and ending with flour mixture. Beat until smooth.
  • Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown. Let the cake rest in the tin for 10-15 minutes before taking it out.

Find more yummy recipes from Shivesh here.

If you are looking for the perfect wine for your cake, try our selection this season.

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