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Poached Pear & Cranberry Cake

Irresistible Poached Pear & Cranberry Cake for Holiday Joy

Delight in the flavors of Poached Pear & Cranberry Cake for holiday gatherings, featuring juicy poached pears, tart cranberries, and luxurious mascarpone frosting.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 30 minutes
Total Time 1 hour 24 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium Fresh Pears Substitute with apples if pears are unavailable.
  • 1 cup Sugar Can use brown sugar for a deeper flavor.
  • 2 sticks Cinnamon Sticks Ground cinnamon can be a substitute.
  • 2 cups All-Purpose Flour Consider gluten-free blend if needed.
  • 1 teaspoon Cinnamon Enhances flavor.
  • 1 teaspoon Cardamom Flavor enhancer, other spices can work.
  • 1/4 teaspoon Clove Optional but recommended.
  • 1/2 teaspoon Salt Essential for baking.
  • 1 teaspoon Baking Soda No substitutes recommended.
  • 1/2 cup Unsalted Butter Use softened for easy blending.
  • 1/2 cup Grapeseed Oil Can substitute with canola or vegetable oil.
  • 1/2 cup Brown Sugar Adds moisture; sweetness and flavor.
  • 2 large Eggs For binding; flax egg for egg-free option.
  • 1 cup Fresh or Frozen Cranberries Use dried cranberries for a different texture.
For the Mascarpone Frosting
  • 1 cup Mascarpone Cheese Substitute with cream cheese if desired.
  • 1/2 cup Unsalted Butter Ensure it's softened.
  • 2 cups Confectioner's Sugar Adjust to taste.
  • 2 tablespoons Milk Adjust depending on desired thickness.
  • 1 teaspoon Vanilla Extract Fresh vanilla beans can enhance flavor.
  • 1 teaspoon Lemon Zest Optional for brightness.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • 8-inch Round Cake Pans
  • whisk
  • spatula
  • mixing bowl

Method
 

Cake Preparation
  1. In a medium saucepan, combine sugar and cinnamon sticks with enough water to fully submerge the fresh pears. Bring to a gentle simmer over medium heat. Once simmering, add pears and poach for 15-20 minutes or until tender. Remove from liquid and cool.
  2. In a large mixing bowl, whisk together flour, baking soda, and spices. In another bowl, cream together butter, oil, and sugars until fluffy (3-4 minutes). Add eggs one at a time, mixing well. Gradually mix in dry ingredients, then fold in cranberries.
  3. Preheat oven to 350°F (175°C) and grease two 8-inch cake pans. Divide batter evenly. Bake for about 24 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Beat mascarpone and butter until smooth (2-3 minutes). Gradually mix in confectioner’s sugar, milk, and vanilla until fluffy. Add lemon zest if desired.
  2. Once cake layers are cool, place one on a platter, spread frosting on top, then place the second layer on top. Use remaining frosting to cover top and sides, creating an elegant finish.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure pears are ripe for proper poaching; avoid overmixing for a light texture. Store leftovers in an airtight container for freshness.

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