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Cranberry-Pear-Walnut Cake

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 45 mins to 50 mins 350°F

Cranberry-Pear-Walnut Cake

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 9x9x2-inch baking pan; set aside. Combine 2 cups of the flour, baking powder, cinnamon, and allspice; set aside.
  2. In a large bowl beat the butter on medium to high speed for 30 seconds. Beat in sugars. Beat in eggs, one at a time, beating well after each. Add flour mixture alternately with milk, beating on low after each addition until combined. In a bowl toss cranberries, pear, and walnuts with remaining 1/2 cup flour; gently stir into batter. Spoon into prepared pan.
  3. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes on a wire rack. Remove from pan; cool on rack. Top cake with whipped cream, cranberries, and pear slices. Serve with Caramel Sauce. Makes 12 servings.

Caramel Sauce

Ingredients

Directions

  1. In a large saucepan combine brown sugar, butter, half-and-half or light cream, and corn syrup. Bring to boiling, stirring to dissolve sugar. Boil gently for 3 minutes. Remove from heat; stir in vanilla. Cool slightly.

Nutrition Facts (Cranberry-Pear-Walnut Cake)

    Per serving:
  • 431 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 69 mg chol.,
  • 168 mg sodium,
  • 64 g carb.,
  • 3 g fiber,
  • 39 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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