- Grease and flour a 12 cup bundt pan or angel food tube pan. This makes a large cake.
- Cream sugars, butter, vanilla and eggs. Begin on low speed until mixed and then on high for about 4 minutes.
- Meanwhile in a small bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt.
- After the wet ingredients are mixed, set the blender on low and add the flour mixture and milk, alternating between the two and beginning and ending with the dry ingredients.
- Gently fold in the pears.
- Spoon the batter into the prepared cake pan, spreading it evenly.
- Bake at 350° for about 1 hour and 5 minutes or until a toothpick put in the center comes out cleanly. If you are using a dark pan or if you oven temperature runs high, set it to 325°. Check the cake after about an hour to make sure it doesn't over bake.
- Remove from oven and put pan on a cake rack. Let sit for 15 minutes.
- Then turn out the cake onto the cake rack and let it cool completely.
For the glaze:
Put one can of jellied cranberry sauce in a small sauce pan and heat over a low temperature. Add water until you get the desired consistency. I added about 5 tablespoons. Once the cake is completely cool and you are ready to serve, spoon the cranberry glaze on top.
Pour yourself a cup of coffee or tea and enjoy this sweet treat!
If you don't like canned sauce you can leave it off, or you can make your own with this delicious homemade spiced cranberry sauce recipe found
HERE.