Pear Cranberry Cake

Name: Pear Cranberry Cake
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon grated nutmeg; 1 3/4 cups sugar; 1 1/4 cups vegetable oil; 4 large eggs; 1 tablespoon pure vanilla extract; 3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces; 1 cup cranberries (thawed if frozen); 1 cup heavy cream; 1/2 cup packed light brown sugar; 1 tablespoon light corn syrup; 1 teaspoon pure vanilla extract; 2 (3-inch-long) cinnamon sticks; Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

18 ingredients

9 steps

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

Directions

1

Preheat oven to 350°F with rack in middle. Butter cake pan.
2

Whisk together flour, baking powder, salt, and spices.
3

Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
4

At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
5

Spoon batter into pan.
6

Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
7

Cool in pan 30 minutes, then turn out onto a rack and cool completely.
8

Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
9

Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.