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- Let 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 with an electric mixer on medium speed for 30 seconds. Gradually add granulated sugar to butter, 2 tablespoons at a time, beating on medium to high speed for 6 minutes total. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often.
- Beat in buttermilk or milk. Gradually add flour mixture to butter mixture, beating on low to medium speed just until combined. Fold in pears and/or apples; fold in cranberries. Spoon batter into a greased and floured 10-inch fluted tube pan, 10-inch springform pan, or 13x9x2-inch baking pan; spread evenly.
- Bake in a 350 degree F oven for 50 to 55 minutes for tube pan, 1 to 1-1/4 hours for springform pan, or 40 to 45 minutes for the 13x9x2-inch pan or until a toothpick inserted near the center comes out clean. Cool on wire rack for 15 minutes. Remove sides of springform pan, or remove cake from tube pan, or leave cake in the baking pan. Cool thoroughly on a wire rack. Sprinkle with powdered sugar. If desired, garnish with kumquats and rose leaves. Makes 12 to 16 servings.
From the Test Kitchen
If you use rose leaves for a garnish, wash them first and check to see that they have been grown without pesticides.
Up to 1 day ahead, make and bake cake. Cool, but do not sift with powdered sugar. Cover and store and room temperature. Just before serving, sift with powdered sugar.
Nutrition Facts (Cranberry-Pear Cake)
- Per serving:
- 305 kcal cal.,
- 10 g fat
- (5 g sat. fat,
- 92 mg chol.,
- 240 mg sodium,
- 51 g carb.,
- 3 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet