Easy pumpkin cranberry pear cake

October 22, 2012 § 10 Comments

I love the change of seasons when we can cook seasonal favorites, like pumpkin, cranberries, and pears.  Southern Living magazine had several recipes this month for pumpkin.  The one below is based on a Southern Living recipe, but has been greatly simplified.  The Southern Living cake takes 4 hours from start to finish.  Our version is a little over an hour, and most of that time can be attributed to baking.

Pumpkin cranberry pear cake

4 eggs

1 15-ounce can pumpkin (about 2 cups)

1 cup white sugar

1 cup brown sugar

1 tablespoon vanilla

1 cup melted butter

2 fresh pears, peeled and cored, then chopped (about 1 1/2 cups chopped)

1/2 cup dried cranberries

3 cups flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

Preheat oven to 325 degrees fahrenheit.  In a large bowl, beat the eggs.  Stir in the pumpkin, sugars, vanilla, and melted butter.  Combine ingredients well.  Stir in the pears and cranberries.  On top of the batter, dump the flour, baking powder, pumpkin pie spice, and the baking soda.  Stir until ingredients are combined.

Pour batter into a large greased bundt pan.  Bake for 1 hour and 6 minutes, or until a wooden pick inserted comes out clean.  Cool on a wire rack for 10 minutes while in the pan.  Invert cake onto the rack, and continue cooling for another hour.

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§ 10 Responses to Easy pumpkin cranberry pear cake

  • df says:

    That looks like a nice, substantial cake. Four eggs and all the fruit makes it sound very satisfying.

  • K Mo says:

    That looks super yummy! Have you tried making baked apple/fruit chips? They are super popular these days but my local market only has fried apple chips. I’m concerned about the amount of energy a lot of recipes call for. Having my oven on for 3 hours just to make a small amount of chips seems like a lot of wasted electricity. I would love to see a future post on this. Does the Green Pocket Protector have any good dehydration tips or recommended equipment?

    • Libby says:

      It’s interesting you should ask this. I’ve long been interested in dehydrating fruit, and have been wanting to try it for awhile. I think this would be an excellent post for the future, and we promise to look into it. I’m with you regarding the FRIED apple chips, and agree that dehydrated or baked is a much healthier option.

  • viveka says:

    This I would like very much, but I can’t get canned pumpkins anywhere .. have been to 4 shops .. they don’t have a clue what I’m on about. And cooking a raw pumpkins is out of the questions … not found of pumpkin.
    But I will save this, because I’m going to NYC next year .. and I will buy a couple of cans then and panko bread crumbs … love the thought of cranberries and pumpkin.

    • Libby says:

      Try cooked mashed sweet potato instead. It will produce a similar flavor and texture.

      • viveka says:

        Wow … now you have the right hat on. What a brilliant idea .. love sweet potatoes – brilliant idea. Will try it after I been to Stockholm.

      • Libby says:

        My dad HATED sweet potatoes, but he was always fooled when my mother made “pumpkin” pie with sweet potatoes instead of pumpkin. The flavor is indistinguishable. When are you going to Stockholm?

      • viveka says:

        The last day in November .. going to see The Cirq and their Michael Jackson show. I will try the cake with sweet potatoes and come back to you.

  • […] bit of baking, mainly the really delightful Easy Pumpkin Cranberry Pear Cake from Green Pocket Protector, which I’d been keen to try since reading about it last week. It […]

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