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- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 3 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 eggs
- 1 cup milk
- 2 cups fresh cranberries
- 1 medium pear, peeled, cored, and chopped
- 3/4 cup chopped walnuts
- 1 Caramel Sauce, recipe below
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.
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup half-and-half or light cream
- 2 tablespoons light-colored corn syrup
- 1 teaspoon vanilla
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.
- Servings Per Recipe 12,
- cal. (kcal) 431,
- Fat, total (g) 18,
- chol. (mg) 69,
- sat. fat (g) 8,
- carb. (g) 64,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 39,
- pro. (g) 6,
- vit. A (IU) 437,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 168,
- Potassium (mg) 183,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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