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Paganini's Pantry

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Cranberry Pear Spice Cake

. Posted in Paganini's Pantry

2 1/4 cups cake flour, sifted
1/2 tsp. baking powderd
1/2 tsp. nutmeg, grated
1/4 tsp. cloves, ground
3 tsp. cinnamon, ground
Pinch salt
1 1/2 cups unsalted butter, room temp.
1 1/3 cups granulated sugar
2 eggs
3 egg yolks
2 tsp. vanilla extract
1/2 cup dried cranberries
2 cups pears, peeled, cored and small diced
Powdered sugar as desired

Sift together flour, baking powder, nutmeg, cloves, cinnamon and salt.  Reserve for later use.  In a kitchen stand mixer, cream together butter and sugar until pale and fluffy.  Add eggs one at a time annd beat mixture until it is light and fluffy.  Add the flour mixture one-third at a time and beat on low speed until smooth.

Add the egg yolks and the vanilla to the batter and continue mixing until fully incorporated.  Fold in cranberries and pear pieces.  Pour batter into a buttered floured pan and smooth surface.  Place on the middle rack of a 325 degree oven and bake until done, about 35 minutes.

When cake is done, remove from oven and cool.  Allow cake to cool, dust with powdered sugar and serve as desired.

 

Caramel Sauce (makes 1 cup):
2 cups granulated sugar
1 cup water
1 Tbsp lemon juice
1 cup heavy cream

Use a larger pan then you think you will need as the mixture will bubble up when the cream is added.  In a non-reactive saucepan, heat sugar, water and lemon juice.  Allow mixture to melt and as cooking, turn a golden caramel color.  Pull sugar mixture off the heat and add heavy cream.  Be careful as mixture will bubble violently.  Mix in cream then add mixture back to the stove and allow to thicken slightly.

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