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One of my husband’s friends once commented that he loved eating at our home because he was served dessert in the middle of the meal and again at the end. This cranberry pear ring is one of those recipes that can serve as a tasty side dish, but it can also be topped with vanilla ice cream and pass as dessert.
1/2 cup margarine, softened
1 cup sugar
3 eggs
1 teaspoon Gefen Vanilla Extract
2 cups flour
2 teaspoons Haddar Baking Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces / 235 mililiters) non-dairy sour cream (such as Tofutti)
2 cups peeled, chopped pears
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Beat in the vanilla.
Combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the non-dairy sour cream until combined.
In a separate bowl, combine pears with cranberry sauce. Fold into the batter.
Pour batter into a greased and floured 10-inch fluted tube pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan.
Photography: Daniel Lailah Food Style: Amit Farber
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