cranberry pear cake

Name: Cranberry Pear Cake
Prep time: 25 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup(s) margarine, softened; 1/2 cup(s) granulated sugar; 3 large eggs, beaten slightly; 1/4 teaspoon(s) almond extract; 1 teaspoon(s) vanilla extract or coconut; 2/3 cup(s) orange juice plus1 teaspoon zest; 2 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 2 large pears, peeled, cored, and sliced lengthwise into thick slices*; 1 can(s) whole cranberry sauce (14 oz); garnish - cinnamon/sugar/nutmeg; - *cut each pear in 1/2, then cut each 1/2 into 1/4 so you have 16 pieces altogether

(4 RATINGS)

141 Pinches 14 Photos

Pat Duran

Las Vegas, NV

Updated on Sep 21, 2020

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.

Rate

Blue Ribbon Recipe

What a delightful cake! Its moist and orange flavor shines brightly throughout the cake (without being overpowering). With their tartness, cranberries help to balance the flavors. A fantastic way to end any holiday meal.

— The Test Kitchen

prep time 25 Min

cook time 30 Min

method Bake

yield 12-16 serving(s)

Ingredients

1/2 cup margarine, softened
1/2 cup granulated sugar
3 large eggs, beaten slightly
1/4 teaspoon almond extract
1 teaspoon vanilla extract or coconut
2/3 cup orange juice plus1 teaspoon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large pears, peeled, cored, and sliced lengthwise into thick slices*
1 can whole cranberry sauce (14 oz)
garnish - cinnamon/sugar/nutmeg
- *cut each pear in 1/2, then cut each 1/2 into 1/4 so you have 16 pieces altogether

How To Make cranberry pear cake

Test Kitchen Tips

Our pears were on the small side and we did no get 16 slices. In case that happens to you, too, there's still a bit of pear in every bite.

Step 1

Heat oven to 350 F. Spray a 10-inch springform pan with a removable bottom, lightly. Set aside.

Step 2

In 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.
Step 3

Combine flour, baking powder, and baking soda. Alternately, beat flour mixture, orange juice, and zest into the egg mixture; beginning and ending with the flour.
Step 4

Pour batter into prepared pan. Carefully spread cranberry sauce on top. Set aside. Using a vegetable peeler, peel pears, core, and cut as suggested above into 16 slices. Arrange on top of the cranberry sauce (large end to the outside of the pan rim).
Step 5

Sprinkle 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 is done with a toothpick.
Step 6

Let cake rest on a wire rack in the cake pan for about 30 minutes. Place onto cake plate; then loosen with a rubber spatula, if necessary. Loosen metal latch and remove the ring. Let cool completely. Serve with whipped topping, vanilla or coconut ice cream, or orange sherbet.
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