Cranberry Pear Cake

Pat Duran


This is a light a delicious cake that is transformed into an irresistible holiday delight..
This was delightfully eaten after dinner today and enjoyed by all..The sweet and tangy cranberry and the hint of orange went perfectly together with the pears.

★★★★★ 1 vote
25 Min
30 Min


1/2 c
margarine. softened
1/2 c
granulated sugar
3 large
eggs,beaten slightly
1/4 tsp
almond extract
1 tsp
vanilla extract or coconut
2/3 c
orange juice plus 1 teaspoon zest
2 c
all purpose flour
1 tsp
baking powder
1/4 tsp
baking soda
2 large
pears,peeled cored, and sliced lengthwise into thick slices♥
14 oz
can whole cranberry sauce
♥cut each pear in 1/2 then cut each 1/2 into 1/4 so you have 16 pieces altoghther.


1Heat oven to 350º. Spray a 10 inch spring-form pan with removeable bottom, lightly.Set aside.
2In a large bowl, beat together margarine and sugar until light a smooth. Add eggs, one at a time, beating well after each addition. Add in the vanilla and almond extracts.
3Combine flour, baking powder, and baking soda.
Alternately beat flout mixture and orange juice and zest into the egg mixture;beginning and ending with the flour. Pour batter into prepared pan.
4Carefull spread cranberry sauce on top. Set aside.
Using a vegetable peeler- peel pears, core and cut as suggested above into 16 slices and arrange on top of the cranberry sauce(large end to the outside of the pan rim.)
5Sprinkle 1/2 tsp. cinnamon/ 1 tsp. sugar and a pinch of nutmeg over the pears.
Bake for 30-35 minutes or until edges are golden, pears are tender and cake test done with toothpick.
6Let cake rest on wire rack in the cake pan for about 30 minutes. Place onto cake plate; then loosen with rubber spatula, if necessary, and loosen metel latch and remove ring.Let cool completely...serve with whipped topping or vanilla or coconut ice cream or orange sherbet.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy