1 large firm ripe pear, peeled and cut into 3/4 inch dice
1 large tart green apple, peeled and cut into 3/4 inch dice
6 oz. fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus two tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/4 cup buttermilk
2 large eggs
2 large egg whites
2 cups cake flour (Soft-as-Silk)
2 teaspoons baking powder

Preheat oven to 350°F. Lightly spray a 9 x 2 inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.

In a medium bowl, combine the diced pear and apple with the cranberries.

Add one tablespoon of the sugar and the cinnamon and toss to coat.

In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit.

Spoon the batter into prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar

Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper.

Invert the cake again onto a large plate or platter and let cool completely.

Note: The fruit cake can be kept, covered, at room temperature for 1 day.

Serving Size: 10