Ann's Cranberry-Pear Cake

"Serve with whipped cream or powdered sugar if desired"
 
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photo by Kristen R. photo by Kristen R.
photo by Kristen R.
Ready In:
45mins
Ingredients:
10
Yields:
1 cake
Serves:
16
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ingredients

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directions

  • Preheat oven to 350.
  • Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl beat butter on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time; beating on medium to high speed for 6 minutes total.
  • Add vanilla then eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often.
  • Beat in milk. Gradually add flour mixture.
  • Fold in pears and cranberries.
  • Spoon batter into a greased and floured 13x9x2" baking pan evenly.
  • Bake for 40-45 minutes.

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Reviews

  1. Really good! Chock full of fruit, which makes me think that the gradual creaming instructions are superfluous. I did a standard thorough creaming, putting in sugar all at once rather than tablespoon at a time, and it was tender, moist and flavorful. I added a teaspoon of Penzey's baking spice, and probably could have added more. Delicious on its own warm out of the oven!
     
  2. A beautiful moist cake - I made to take along to an Easter picnic & everyone commented on how nice it was. I used mixed berries instead of cranberries as that was all I had available. Final recipe of 3 reviewed for PAC 2010
     
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Tweaks

  1. A beautiful moist cake - I made to take along to an Easter picnic & everyone commented on how nice it was. I used mixed berries instead of cranberries as that was all I had available. Final recipe of 3 reviewed for PAC 2010
     

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