Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) all-purpose flour

  2. 2 teaspoon(s) baking powder

  3. 1/2 teaspoon(s) cinnamon

  4. 1/2 teaspoon(s) ground allspice

  5. 3 tablespoon(s) butter, softened

  6. 3/4 cup(s) granulated sugar

  7. 1/4 cup(s) packed brown sugar

  8. 2 eggs

  9. 1 cup(s) milk

  10. 2 cup(s) fresh cranberries

  11. 1 medium pear, peeled, cored, chopped

  12. 3/4 cup(s) chopped walnuts

  13. caramel sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven t 350. Grease and flour a 9x9x2 in baking pan; set aside. Combine 2 c of the flour, baking powder, cinnamon, and allspice; set aside.

  2. In a large mixing bowl beat butter on med 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 45-50 minutes or until a toothpick inserted 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. Servie with Caramel Sauce.

  4. Caramel Sauce: In a large saucepan, combine 1 c packed brown sugar, 1/2 cup butter, 1/2 c half and half or light cream, and 2 T light colored corn syrup. Bring to boiling, stirring to disolve sugar. Boil 3 min. Remove from heat; stir in 1 t vanilla. Cool slightly.


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