Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 2 tsp. baking powder

  3. 1/2 tsp. ground cinnamon

  4. 1/2 tsp. ground allspice

  5. 3 Tbsp. butter, softened

  6. 3/4 cup granulated sugar

  7. 1/4 cup packed brown sugar

  8. 2 eggs

  9. 1 cup milk

  10. 2 cups fresh cranberries

  11. 1 medium pear, peeled, cored, and chopped

  12. 3/4 cup chopped walnuts

  13. 1 recipe Caramel Sauce, recipe below

Instructions Jump to Ingredients ↑

  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.

  4. Caramel Sauce: In a large saucepan combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup half-and-half or light cream, and 2 tablespoons light-colored corn syrup. Bring to boiling, stirring to dissolve sugar. Boil gently for 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Cool slightly.


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