Petite Cranberry Pear Cakes

By mitzzy

These mini-cakes make the most of winter fruit
by using sweet spices to bring out their flavor.

Ingredients

• 1-1/3 cups all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 1/3 cup Promise® Buttery Spread
• 1/2 cup sugar
• 1 egg
• 2 pears, peeled,cored and finely chopped
• 1/4 cup dried cranberries

Details

Servings 24

Preparation

Step 1

Preheat oven to 350°. Lightly grease and flour two 12-cup mini-muffin pans; set aside.

In medium bowl combine flour, baking soda, ginger and salt; set aside.

In large bowl, with electric mixer, beat Promise® Buttery Spread with sugar at high speed 3 minutes or until light and fluffy. Add egg and beat until smooth. Gently fold in flour mixture, then pears and cranberries. Evenly spoon batter into prepared pans.

Bake 18 minutes or until toothpick inserted in centers comes out clean and tops are golden brown. On wire rack, cool 15 minutes; remove from pans and cool completely. Dust, if desired, with confectioners sugar.

Also terrific with Promise Light Spread.