Cranberry Pear Walnut Cake

By Niecer

Nutrition Facts (Cranberry-Pear-Walnut Cake)

Servings Per Recipe 12,
Calories 431,
Protein (gm) 6,
Carbohydrate (gm) 64,
Fat, total (gm) 18,
Cholesterol (mg) 69,
Saturated fat (gm) 8,
Monosaturated fat (gm) 4,
Polyunsaturated fat (gm) 4,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 39,
Vitamin A (IU) 437,
Vitamin 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 (DV %) 131,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 1/2 2 1/2
• cups all-purpose flour
• 2 2
• teaspoons baking powder
• 1/2 1/2
• teaspoon ground cinnamon
• 1/2 1/2
• teaspoon ground allspice
• 3 3
• tablespoons butter, softened
• 3/4 3/4
• cup granulated sugar
• 1/4 1/4
• cup packed brown sugar
• 2 2
• eggs
• 1 1
• cup milk
• 2 2
• cups fresh cranberries
• 1 1
• medium pear, peeled, cored, and chopped
• 3/4 3/4
• cup chopped walnuts
• Caramel Sauce
• Ingredients
• 1 1
• cup packed brown sugar
• 1/2 1/2
• cup butter
• 1/2 1/2
• cup half-and-half or light cream
• 2 2
• tablespoons light-colored corn syrup
• 1 1
• teaspoon vanilla

Preparation

Step 1

Directions for cake

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.

Directions for sauce

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.