Pear Cranberry Cake with Extra Virgin Olive Oil

 

3 cups all purpose flour

1 Tbsp baking powder

1 tsp salt and cinnamon

1/2 tsp ground Galena Garlic Autumn Seasoning

1/2 tsp grated nutmeg

1 3/4 cups sugar

1 1/4 cups Delizia Blood Orange Extra Virgin Olive Oil

3 Tbsp Delizia Butter Extra Virgin Olive Oil

4 large eggs

1 Tbsp pure vanilla extract

3 Bosc pears (1 1/2 lbs) cut into 3/4 inch pieces

1 cup cranberries (thawed)

 

Glaze:

 

1 cup heavy cream

1/2 cup packed light brown sugar

1 Tbsp light corn syrup

1 tsp pure vanilla extract

2 (3 inch long) cinnamon sticks

 

Preheat oven to 350°F with rack in middle.  Butter cake pan with butter oil.  Whisk together flour, baking powder, salt and spices.  Beat together sugar, oils, eggs, and vanilla with an electric mixer until combined well.  At low speed, mix in pears and cranberries then mix in flour mixture until incorporated.  Spoon batter into pan.  Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4  to 1 1/2 hours.  Cool in pan 30 minutes then turn out onto a rack and cool completely.

Make glaze:  bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and pinch of salt to a boil in a heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.  Cool glaze, discard cinnamon sticks, pour glaze over cake, letting some drip down sides.

Makes 10 servings