1/2 c Butter
4 lg Eggs
2 1/2 c All-purpose Flour; sifted
1 tb Baking Powder
1 ts Baking Soda
1/4 ts Salt
1 1/4 c Granulated Sugar
1 1/2 ts Vanilla Extract
1/4 c Buttermilk
3 c Pears; peeled and coarsely
-chopped
1 c Cranberries; coarsely
-chopped
Confectioners’ Sugar; for
-dusting
Let the butter and eggs stand at room temperature for
30 minutes.
In a small mixing bowl, sift together flour, baking powder, baking
soda, and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on
medium speed for half a minute. Gradually add granulated sugar to
butter, about 2 tablespoons at a time, beating on medium to high
speed for a total of 5 minutes.
Add vanilla and blend again. Add the eggs, one at a time, beating for
1 minute after each addition.
Beat in the buttermilk. Gradually add the flour mixture to creamed
butter mixture, beating on low to medium speed just until combined.
Fold in pears and cranberries. Spoon batter into a greased and floured
10-inch fluted tube pan or spring- form pan. Tap the cake pan lightly
to spread batter evenly and remove any large air bubbles.
Bake in a pre-heated 350-F degree oven for 50 to 55 minutes in the
tube pan or 1 hour and 15 minutes in the springform pan. Always check
for doneness by sticking a toothpick near the center of the cake. If
it can be cleanly removed, the cake is done.
Cool on wire rack for 15 minutes. Remove sides of springform pan, or
invert to remove the cake from tube pan. Cool thoroughly on a wire
rack.
Place the cooled cake on a serving plate. Dust with confectioner’s
sugar just before slicing and serving.
Yields
12 servings
