Pear and Cranberry Cake

Pear and Cranberry Cake

From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Cristina Sciarra


This is a family recipe, no denying it. It was Cristina's Aunt Martha's creation, but quickly became a holiday staple in her house as well. She distinctly remembers eating this cake as part of their Thanksgiving or Christmas dinner, and then again the next morning for breakfast; a huge treat for she and her sisters. Now she makes it too, because it is mixed and in the oven in under fifteen minutes, and because it makes her kitchen smell divine. The flecks of mild, sweet pear and bites of sour cranberry are little gems, lending this moist, citrus-spiked cake a distinctive holiday look and taste.


Ingredients:
2 cups sugar
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zest of one orange
zest of one lemon
2 extra large eggs
1 1/2 cup orange juice
5 tablespoons unsalted butter, melted
3 cups all-purpose flour
1/4 cup wheat germ
1 tablespoon baking soda
1 1/2 cup cranberries (if frozen, do not defrost)
2 very ripe pears, peeled and partly mashed (if unripe, cook them with ½ tablespoon butter, ½ tablespoon sugar and ½ tablespoon fruit brandy until soft)

1. Heat the oven to 350°F
2. In a large bowl, whisk together sugar, zest and eggs.
3. Mix in orange juice. Pour in melted butter, while whisking vigorously, so the butter does not coagulate.
4. Stir in flour, one cup at a time. Add wheat germ and baking soda, and incorporate.
5. When the batter is mixed smoothly, add (slightly mashed) pears and cranberries, and integrate.
6. Pour batter into a well-buttered bundt pan.
7. Bake for one hour, or until a knife comes out clean.