1 cup Sugar 2 cups Flour 2 Eggs
1 tsp. Baking Soda (if you prefer to have them not as dense use 2 tsp. Baking Soda I used only 1 tsp.)
Juice from the 29 oz. can of Pears
1 tsp. Baking Soda (if you prefer to have them not as dense use 2 tsp. Baking Soda I used only 1 tsp.)
Juice from the 29 oz. can of Pears
Mix above ingredients together
Fold in gently 29 oz. can of Pears cut into smaill bits and 3 cups (1 bag) of Cranberries
Pour into a 9x13 pan. Or star/heart forms-yield 4 doz.
Bake @350 degrees for 45 min if baking with the 9x13 pan or 40 min. using the star/heart forms (depending on your oven) or until toothpick clears.
Sauce
1/2 cup evaporated milk 1 cup Sugar 1/2 cup Margarine or Butter (I used butter)
Stir constantly until thickened and then add 1 Tsp. Vanilla
Serve warm sauce over the Cranberry-Pear Cake.
Fold in gently 29 oz. can of Pears cut into smaill bits and 3 cups (1 bag) of Cranberries
Pour into a 9x13 pan. Or star/heart forms-yield 4 doz.
Bake @350 degrees for 45 min if baking with the 9x13 pan or 40 min. using the star/heart forms (depending on your oven) or until toothpick clears.
Sauce
1/2 cup evaporated milk 1 cup Sugar 1/2 cup Margarine or Butter (I used butter)
Stir constantly until thickened and then add 1 Tsp. Vanilla
Serve warm sauce over the Cranberry-Pear Cake.
*This recipe is from my dear cousin, Serida Foss. In 1996, she accompanied my Mom, daughter and me when we went to Denmark. Last summer, we met her in Paris for an exhibition at the Louvre for another cousin. She is marvelous.
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