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)
- Preheat oven to 350u0b0F
- In a large bowl, whisk together sugar, zest and eggs.
- Mix in orange juice. Pour in melted butter, while whisking vigorously, so the butter does not coagulate.
- Stir in flour, one cup at a time. Add wheat germ and baking soda, and incorporate.
- When the batter is mixed smoothly, add (slightly mashed) pears and cranberries, and integrate.
- Pour batter into a well-buttered bundt pan.
- 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)