|2-1/2 cupsAll-Purpose Flour|
|2 teaspoonsBaking Powder|
|1/2 teaspoonGround Cinnamon|
|1/2 teaspoonGround Allspice|
|3 tablespoonsButter; Softened|
|3/4 cupGranulated Sugar|
|1/4 cupPacked Brown Sugar|
|2 cupsFresh Cranberries|
|1 mediumPear; Peeled, Cored, Chopped|
|3/4 cupWalnuts; Chopped|
|1 recipeCaramel Sauce (Linked)|
Cranberry-Pear-Walnut Cake Preparation
Preheat oven to 350 degrees F.
Grease and flour a 9x9x2-inch baking pan; set aside. Combine 2 cups of the flour, baking powder, cinnamon, and allspice; set aside.
In a large bowl beat the butter on medium to high speed for 30 seconds. Beat in sugars. Beat in eggs, one at a time, beating well after each. Add flour mixture alternately with milk, beating on low after each addition until combined. In a bowl toss cranberries, pear, and walnuts with remaining 1/2 cup flour; gently stir into batter. Spoon into prepared pan.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes on a wire rack. Remove from pan; cool on rack. Top cake with whipped cream, cranberries, and pear slices.
Serve with Caramel Sauce (linked below).
Nutrition Facts: One serving equals Calories 431, Protein (gm) 6, Carbohydrate (gm) 64, Fat, total (gm) 18, Cholesterol (mg) 69, Saturated fat (gm) 8, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 4, Dietary Fiber, total (gm) 3, Sugar, total (gm) 39, Vitamin A (IU) 437, Vitamin C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 168, Potassium (mg) 183, Calcium (DV %) 131, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet.
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