Cut the pears into pieces and roll them in breadcrumbs to absorb the liquid. Beat the eggs with the sugar and salt to whitening and gradually add the milk (or yoghurt), olive oil, the flour sifted with baking powder, rum essence.
Stir the cake mix carefully and mix it with 2/3 of the pears. Grease and lightly flour an oblong or oval-shaped cake form and cover the bottom with the remaining pears.
Cover with the cake batter and put to bake in a moderately heated oven at 374°F (190 °C) until ready. Check with a toothpick to see if it is baked. Serve cooled.