Cranberry Pear Pecan Cake #recipe

September 25, 2012


I can’t help it, recipes just find their way to me.  OK, OK, sometimes I sign up for mailing lists, but still…

This one is from Better Homes and Gardens.  It is simple to prepare and fairly smacks of fall flavours and colours.

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp butter, softened
  • 3//4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 cup milk
  • 2 cups fresh cranberries (note: I only had frozen, so I quickly thawed them in the microwave and they worked out just fine)
  • 1 pear, peeled, cored, chopped
  • 3/4 cup chopped pecans

Dry ingredients in bowl

Combine 2 cups of flour, the baking powder and spices together.  Set aside.

Chopped Pears on Cutting Board

Peel, core, and chop a pear.  You are looking for pieces roughly the same size as your cranberries so everything cooks evenly.

Frozen Cranberries in Measuring Cup

Two cups of cranberries, ready to go.  Since fresh cranberries are not available year round, frozen will definitely suffice.  Simply thaw them in the microwave or allow to come up to room temperature on the counter before using.

Butter in bowl

Three tablespoons of butter, nice and soft.


Then beat the butter up.  There is a reason for this, I’m sure.  I have read it somewhere.  Once upon a time.  If you were pressed for time, I am sure you could omit it without the baking police knocking on your door.

Crumbled Butter and sugars

Beat in the sugars until you get something that resembled graham cracker crumbs.  Then beat in the eggs, one at a time.  Again, the world won’t end if they are both added at once, things will just turn out better.

All Ingredients in Separate Bowls

Once you measure out your milk, you are ready to roll.  Alternately add the milk and dry ingredients to the sugar/egg mixture.

Mixed fruit with flour

Toss the remaining 1/2 cup of flour over the cranberries and pears.  Gently stir into the prepared batter.

Final Batter

Spread into prepared 9X9 pan and bake at 350 F for 45-50 minutes or until golden brown all over.


Allow to cool for 5 minutes or so in the pan then invert onto a serving platter.

Slice of Cranberry Pear Pecan Cake

Serve warm or at room temperature, drizzled with caramel sauce or maple syrup.  It will keep on the counter for several days or in the fridge for up to one week.

The original recipe calls for walnuts, but I am not a huge walnut fan.  In hind sight, the nuts could probably have been left out entirely.  Give it a try and let me know.  Nut or no nuts?

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