Pear Cranberry Cake

I've made this for 7 years now. Before my wife's grandma passed, I was required to make it for the holidays. Indeed a crowd pleaser, and the hardest part is cutting the pears.

• Casey P

• San Antonio, TX

• 11/24/2021

Very tasty cake. I swapped out some oil for greek yogurt: 3/4 oil + 3/4 cup greek yogurt and the texture and flavor was not compromised. I also cut some of the white sugar for 1/2 cup light brown sugar. My pears were very ripe, so I only used two (I was worried they would be too juicy). Recipe is a keeper!

• dilorenj1

• 2/1/2018

This is a go to cake for me. If you are expecting something like a box cake mix recipe, this is not it. It is denser. Cut the pears fairly small--they help keep the cake moist. It's lovely for tea time, breakfast or as a desert cake for those who want something simple, and slightly sweet. Yes, add more cranberries.

• sqpt

• CT

• 1/26/2016

Totally delicious! Used only one cup sugar, almost a whole package fresh cranberries coated with some of flour mixture, a rounded teaspoon ginger, two teaspoons cinnamon, half teaspoon salt, one teaspoon vanilla and followed the rest of the recipe. My cake did not rise as high as pictured. I sifted only powdered sugar over cake top. Don't think it needs glaze.

• Sunsetbeachbaker

• Honolulu, Hawaii

• 12/13/2014

This cake is amazing! I've wanted to make it for years and I finally did this Thanksgiving. It was a big hit. I used whole wheat flour and 2 large bosc pears instead of 3. The topping was a little sweet so next time I may reduce the amount of sugar. The only problem I had was with some of the cake sticking in the bunt pan, as always.

• julie525

• Fitchburg, WI.

• 11/30/2014

This has been a hit every time I've made it. It has a wonderful texture and isn't too sweet. At our office Thanksgiving party, it disappeared after word spread about it; people were fighting over the last piece!

• kitaaboe

• San Diego, CA

• 12/28/2013

I didn't have heavy cream for glaze. So I substituted condensed sweet milk omitting sugar. It was best glaze yet. Yum. I make this every Christmas. My kids now ask for it.

• pommergal

• Wisconsin

• 12/25/2013

This was a great cake - I used a bunch of cupcake and form pans including a super-cute mini-bundt form. It was done in about 20 mins. Next time I would add some walnuts or something for texture, double the cranberries and serve it at a brunch or special breakfast.

• johnsoncori

• Chicago, IL

• 12/2/2013

Used the apples i had instead of going out to buy pears, put in 1/4 cup applesauce and decreased that amount of oil, increased the baking powder, and I also added some dark chocolate chuncks. Made the rest the way it says and it was a huge hit. Even though I made it the day before Thanksgiving and glazed it that morning, it is still moist 4 days later. there is only one piece left now. oh yeah, the glaze is a must and we poured it all on the cake and brushed it on the sides.

• Kikichicago

• Chicago

• 11/30/2013

After reading the reviews, I doubled the cranberries & spices. I added 1/2 t ginger powder & 1 t rum flavoring. The 2 decent sized Bosc pears I used were rock hard, but I diced to about 1/8 in. I think that helped keep the fruit from sinking to the bottom. The cake was sweet, moist, & full of flavor. I didn't invert the cake when I served it (as in the picture) since I thought the cranberries poking through the top looked festive. I also skipped the glaze in favor of fresh rosemary whipped cream. Everyone loved it. It will be my regular Thanksgiving desert from now on.

• coley_greene

• Wood Ridge, NJ

• 11/28/2013

Absolutely delicious with a few adjustments. I substituted the pears and cranberries with 2 pints of figs and 2 cups of fresh peaches. I sauteed the sliced figs in 4 tablespoons of butter and slightly pureed them with 2 cups of sliced peaches. Decreased the oil to 1 cup total and decreased the sugar to 1 cup. Doubled all the spices. Baked at 350 for 1 hour 10 minutes until toothpick came out dry. So very yummy and it's now my "healthy" indulgence.

• dawnmed0717

• Katy TX

• 8/30/2013

This one's always a hit. I use a bundt pan - the cake needs a little loosening around the edges and center, but always slides right out. The one adjustment I make is using half the glaze.

• Anonymous

• 12/24/2012

Great cake. I wanted to make it healthier, so used an entire bag of cranberries (~2.5 cups), mixed the AP with whole wheat flour, reduced the sugar, and used a mix of oil and applesauce. I increased the baking powder to 1.50 TB to compensate, and the cake was wonderful - very moist with all the fruit. Be sure to cool 30 minutes before turning it out, because all the fruit makes it more likely to break if not cooled enough.

• Anonymous

• New York, NY

• 11/28/2012

Per other reviewers suggestions, I doubled the spices and added 1/2 tsp. of ginger, peeled & grated 3 fresh pears & drained well on paper towels, used 8 oz. pkg. of dried cranberries which I scissor-cut (obviously have too much time on my hands), simmer in a cup of sauterne & drained, plus drained again on paper towels. Maybe most important of all I made the cake a day before the event so it mellowed for 24+ hours. Glazed it the next day and served the rest of the glaze on the side. It was a big success. Guests had seconds plus took home additional slices.

• AcookfromInclineVillageNV

• 7/6/2012

This recipe made me register to Epicurious.com in order to submit a review. Wow! This is an excellent recipe. Made it exactly as written except for the cranberrys which I doubled. Also I couldn't find either fresh or frozen cranberrys so I used dried, which I moistened with a little brandy. Everyone loved the recipe and it was extremely easy to make. Made it in a bundt pan and came out beautiful. The glaze is to die for!!

• Anonymous

• Colombia

• 12/26/2011