Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Butter
- 4 lrg Large eggs
- 2 1/2 c. All-purpose Flour, sifted
- 1 Tbsp. Baking Pwdr
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 c. Granulated Sugar
- 1 1/2 tsp Vanilla Extract
- 1/4 c. Buttermilk
- 3 c. Pears, peeled and coarsely minced
- 1 c. Cranberries, coarsely minced Confectioners' Sugar, for dusting
Direcciones
- Let the butter and Large eggs stand at room temperature for 30 min. In a small mixing bowl, sift together flour, baking pwdr, baking soda, and salt; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium speed for half a minute. Gradually add in granulated sugar to butter, about 2 Tbsp. at a time, beating on medium to high speed for a total of 5 min.
- Add in vanilla and blend again. Add in the Large eggs, one at a time, beating for 1 minute after each addition. Beat in the buttermilk. Gradually add in the flour mix to creamed butter mix, beating on low to medium speed just till combined.
- Mix in pears and cranberries. Spoon batter into a greased and floured 10 inch fluted tube pan or possibly spring-form pan. Tap the cake pan lightly to spread batter proportionately and remove any large air bubbles. Bake in a pre-heated 350-F degree oven for 50 to 55 min in the tube pan or possibly 1 hour and 15 min in the spring form pan. Always check for doneness by sticking a toothpick near the center of the cake. If it can be cleanly removed, the cake is done.
- Cold on wire rack for 15 min. Remove sides of spring form pan, or possibly invert to remove the cake from tube pan. Cold thoroughly on a wire rack. Place the cooled cake on a serving plate. Dust with confectioner's sugar just before slicing and serving.
