| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
|
10 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
lg |
Firm ripe pear; preferably Bosc, peeled and cut into 3/4 inch dice |
| 1 |
lg |
Tart green apple; peeled and cut into 3/4 inch dice |
| 6 |
oz |
Fresh or thawed frozen cranberries; (1 1/2 cups) |
| 1 |
c |
Plus two tablespoons sugar |
| 2 |
ts |
Cinnamon |
| 5 |
tb |
Unsalted butter; soften |
| 1/4 |
c |
Low-fat; (1.5%) buttermilk |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg whites |
| 2 |
c |
Cake flour |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
1. Preheat oven to 350f. Lightly spray a 9 x 2 inch round cake pan with
cooking spray. Line the bottom with parchment or wax paper. Lightly spray
the paper with cooking spray and sprinkle the sides of the pan with sugar.
2. In a medium bowl, combine the diced pear and apple with the cranberries.
Add one tablespoon of the sugar and the cinnamon and toss to coat.
3. In a large bowl, beat the butter until creamy. Gradually beat in 1 cup
of the sugar and the buttermilk. Beat in the eggs and egg whites until
combined, then beat in the cake flour and baking powder. Stir in the fruit.
Spoon the batter into prepared cake pan and sprinkle the top with the
remaining 1 tablespoon sugar
4. Bake the cake for about 1 hour, or until golden and a cake tester
inserted in the center comes out clean. Set the pan on a rack and let cool
for 20 minutes. Invert the cake onto a plate and peel off the paper.
Invert the cake again onto a large plate or platter and let cool
completely. (The fruit cake can be kept, covered, at room temperature for 1
day.)
Recipe by: Food & Wine Magazine
Posted to recipelu-digest Volume 01 Number 445 by ctlindab@mail1.nai.net on
Jan 4, 1998
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