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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 8.8mg||3 %|
|Sodium 106.5mg||4 %|
|Potassium 121.1mg||3 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.9g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 156
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