Recipe from Carolyn’s Farm Kitchen
This humble, old-fashioned cake is simple to prepare and perfect for sharing with family and friends at the holidays. Loaded with juicy ripe pears and paired with a rich caramel sauce made with bright fresh cranberries…yum!
Pear Spice Cake with Warm Cranberry Caramel
Yield: 8-10 servings
1 ½ c. vegetable oil
1 ½ c. granulated sugar
½ packed light brown sugar
2 tsp. vanilla
3 c. all-purpose flour
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking soda
3 ½ c. peeled and diced fresh pears (approx. 3-4 large)
Preheat the oven to 350 and grease a 10” bundt pan. Combine the vegetable oil and both
sugars in a mixer and blend on medium speed until incorporated (alternatively, this can be done by hand). Add the eggs and vanilla and continue to blend until mixture is light in both volume and color, approximately one minute. Separately combine all dry ingredients and add to the mixer, blending on low speed just until wet and dry ingredients are incorporated. Gently fold in the pears and spread the batter into the prepared baking pan. Bake for 1–1¼ hours or until the cake tests clean in the center with a toothpick or paring knife. Remove from the oven and cool for at least 20 minutes before turning out of the pan onto a platter. Serve with warm cranberry caramel sauce.
Recipe Tip: apples can be used in place of pears, and other great additions include nuts or dried fruits. This cake can also be baked in a 9×11” baking pan… be sure to adjust the baking time to approx. 35-45 minutes.
Cranberry Caramel Sauce
Yield: 1 ½ cups
2 Tbl. unsalted butter
1 c. packed light brown sugar
2 Tbl. light corn syrup (or agave syrup)
½ c. heavy cream
1 c. whole cranberries, fresh or frozen
Melt the butter in a medium saucepan over low heat. Add the brown sugar, corn syrup, and heavy cream and gently bring the mixture to a simmer while stirring. Add the cranberries and cook for another 8-10 minutes over medium-low heat until the berries burst and the sauce is slightly thickened. Note: extra sauce can be stored in the refrigerator for up to 2 weeks (makes a delicious topping for ice cream too!).