Fruit, spices, perfect! - The Spokesman

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Fruit, spices, perfect! – The Spokesman

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This holiday cranberry-pear layer cake combines ginger, cinnamon and cardamom for rich, warm flavors.
(Full-size photo)

When we started dreaming up ideas for holiday cakes, we knew we wanted three things: warm spices, sweet-tart fruit and a moist crumb.

This holiday cranberry-pear layer cake delivers. We combined ginger and cinnamon for rich, warm flavors that not only are baked into the cake, but also are repeated in the thick cream cheese frosting that is slathered over it.

To balance those spices, we turned to fruit. Dried cranberries are in the cake, while grated orange zest is added to the frosting. Additional strips of orange zest can be scattered over the top for a marmalade-like contrast to the creamy frosting.

More fruit helped us achieve our final goal: a dense, moist cake that oozes comfort. Fresh pears add moisture and a subtle fruity flavor.

Cranberry Pear Cake

For the cake:

1 1/2 cups granulated sugar

1/2 cup (1 stick) unsalted butter

1/2 teaspoon dry ginger

1 teaspoon cinnamon

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon vanilla extract

2 eggs

3 pears (or one 28-ounce can pear halves, drained), finely chopped (2 cups total)

2 cups all-purpose flour

2 cups chopped dried cranberries

For the frosting:

1 cup (2 sticks) unsalted butter, room temperature

2 cups powdered sugar

Zest of 1 orange

1/4 teaspoon ground cardamom

1/2 teaspoon dry ginger

1/2 teaspoon cinnamon

Two 8-ounce packages cream cheese

Strips of orange zest (optional)

Dried cranberries, to decorate (optional)

Heat the oven to 350 degrees. Lightly coat two 9-inch round cake pans with baking spray. Line the bottom of each pan with parchment paper.

In the bowl of an electric mixer, beat together the granulated sugar, butter, ginger, cinnamon, baking soda, baking powder, salt and vanilla until creamy smooth. Add the eggs, one at a time, scraping the sides of the bowl between additions.

Add the pears and flour and mix until combined. Stir in the cranberries. Divide the batter between the 2 prepared cake pans and bake for 25 to 30 minutes, or until a wooden pick inserted at the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling completely.

When the cake is completely cooled, make the frosting. In the bowl of an electric mixer, beat together the butter, powdered sugar, orange zest, cardamom, ginger and cinnamon until creamy smooth. Add the cream cheese and mix until completely incorporated.

To assemble the cake, place 1 cake on a serving plate, spread about 3/4 cup of the frosting evenly over the top of it. Place the second cake over it. Spread the remaining frosting over the top and sides of the cake, swirling the frosting. Decorate with strips of orange zest and dried cranberries, if desired. Refrigerate until ready to serve.

Yield: 16 servings

Approximate nutrition per serving: 480 calories, 28 grams fat (17 grams saturated, 51 percent fat calories), 5 grams protein, 56 grams carbohydrate, 105 milligrams cholesterol, 2 grams dietary fiber, 300 milligrams sodium.

Fruit with Bill & Sheila

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