Recipes and Cooking Cranberry-Pear-Walnut Cake Cinnamon and allspice lend fall flavors to this cranberry cake recipe. Fruit cakes like this are even better when topped with plenty of caramel! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 15, 2018 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 45 mins Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 2 teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon ground allspice 3 tablespoon butter, softened ¾ cup granulated sugar ¼ cup packed brown sugar 2 eggs 1 cup milk 2 cup fresh cranberries 1 medium pear, peeled, cored, and chopped ¾ cup chopped walnuts 1 Caramel Sauce, recipe below Caramel Sauce 1 cup packed brown sugar ½ cup butter ½ cup half-and-half or light cream 2 tablespoon light-colored corn syrup 1 teaspoon vanilla Directions 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. 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. 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 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. Print Nutrition Facts (per serving) 431 Calories 18g Fat 64g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 431 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 69mg 23% Sodium 168mg 7% Total Carbohydrate 64g 23% Total Sugars 39g Protein 6g Vitamin C 3mg 15% Calcium 131.3mg 10% Iron 2mg 11% Potassium 183mg 4% Folate, total 60.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.