Real Recipes From Real Home Cooks ®

cranberry pear cake

(4 ratings)
Blue Ribbon Recipe by
Pat Duran
Las Vegas, NV

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.

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 @kitchencrew
(4 ratings)
yield 12 -16
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For cranberry pear cake

  • 1/2 c
    margarine, softened
  • 1/2 c
    granulated sugar
  • 3 lg
    eggs, beaten slightly
  • 1/4 tsp
    almond extract
  • 1 tsp
    vanilla extract or coconut
  • 2/3 c
    orange juice plus1 teaspoon zest
  • 2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 2 lg
    pears, peeled, cored, and sliced lengthwise into thick slices*
  • 1 can
    whole cranberry sauce (14 oz)
  • garnish
  • *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.
  • Springform pan sprayed with non-stick spray.
    Heat oven to 350 F. Spray a 10-inch springform pan with a removable bottom, lightly. Set aside.
  • Margarine, sugar, eggs, and extracts combined in a bowl.
    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.
  • Dry ingredients added to egg mixture with orange juice.
    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.
  • Batter poured into the pan and topped with cranberry sauce and pears.
    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).
  • Spices sprinkled on the cake and baking in the oven.
    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.
  • Slice of Cranberry Pear Cake on a plate.
    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.