INGREDIENTS

INSTRUCTIONS

Let the butter and eggs stand at room temperature for 30    minutes.
In a small mixing bowl, sift together flour, baking powder, 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 granulated sugar to  butter, about 2 tablespoons at a time, beating
on medium to high  speed for a total of 5 minutes.  Add vanilla and
blend again. Add the eggs, one at a time, beating for  1 minute after
each addition.  Beat in the buttermilk. Gradually add the flour mixture
to creamed  butter mixture, beating on low to medium speed just until
combined.  Fold in pears and cranberries. Spoon batter into a greased
and floured  10-inch fluted tube pan or spring- form pan. Tap the cake
pan lightly  to spread batter evenly and remove any large air bubbles.
Bake in a pre-heated 350-F degree oven for 50 to 55 minutes in the
tube pan or 1 hour and 15 minutes in the springform 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.  Cool on wire rack for 15
minutes. Remove sides of springform pan, or  invert to remove the cake
from tube pan. Cool thoroughly on a wire  rack.  Place the cooled cake
on a serving plate. Dust with confectioner's  sugar just before slicing
and serving.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 8, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 473
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 82.5mg
Sodium: 426.3mg
Potassium: 236.5mg
Carbohydrates: 89.1g
Fiber: 6.4g
Sugar: 24.8g
Protein: 6.6g