Pear And Cranberry Cake

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

1. Preheat oven to 350u0b0F
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.

sugar, zest of one orange, zest of one lemon, eggs, orange juice, unsalted butter, allpurpose, baking soda, cranberries, very

Taken from food52.com/recipes/14351-pear-and-cranberry-cake (may not work)