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Pear Cranberry and Pecan Cake
recipe
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London
Pear Cranberry and Pecan Cake
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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A succulent, deliciously tart cake packed with fruit, perfect for the festive season. Ideal for satisfying a sweet tooth while potentially counting as one of your 5 a day.
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You Need

8-10 slices
  • 300ml (1.25 cups) olive oil plus more for greasing
  • 400g (2 cups) caster sugar
  • 300g (2.5 cups / approx 4 med pears) peeled, cored and sliced
  • 1 tbsp lemon juice (juice from half a lemon)
  • 150g (approx 1.5 cups) fresh cranberries, halved or roughly chopped
  • 100g (1 cup) pecan halves, roughly chopped
  • 3 large eggs
  • 2 tsp vanilla extract
  • 350g (3 cups) plain flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of salt

    • How To

    1. Preheat the oven to 180C (350F).
    2. Grease and line an angel food pan or tube pan with a hole in the middle.
    3. Combine olive oil and sugar in the bowl of a stand mixer and beat on medium for about 5 minutes.
    4. Peel and slice the pears and cover with lemon juice to stop them browning.
    5. Half the cranberries and chop the nuts.
    6. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt, whisk together and set aside.
    7. Add the eggs one at a time to the oil and sugar, and mix for another minute or two until silky smooth.
    8. Add vanilla, followed by dry ingredients.
    9. Remove the bowl from the stand mixer and fold in fruit and nuts with a wooden spoon.
    10. Pour batter into cake tin and cook in the lower third of the oven for 50-60 minutes (depending on your oven), or until a skewer inserted into the centre comes out clean.
    11. Make the Maple Whipped Cream (optional): whip the cream until it just holds soft peaks, add the maple syrup and vanilla and mix through.
    12. Dollop onto the top of cake and sprinkle with cinnamon, or just serve the cream on the side.