Cranberry Pear Cake

Directions

1. Let the butter and Large eggs stand at room temperature for 30 min. In a small mixing bowl, sift together flour, baking pwdr, baking soda, and salt; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium speed for half a minute. Gradually add in granulated sugar to butter, about 2 Tbsp. at a time, beating on medium to high speed for a total of 5 min.
2. Add in vanilla and blend again. Add in the Large eggs, one at a time, beating for 1 minute after each addition. Beat in the buttermilk. Gradually add in the flour mix to creamed butter mix, beating on low to medium speed just till combined.
3. Mix in pears and cranberries. Spoon batter into a greased and floured 10 inch fluted tube pan or possibly spring-form pan. Tap the cake pan lightly to spread batter proportionately and remove any large air bubbles. Bake in a pre-heated 350-F degree oven for 50 to 55 min in the tube pan or possibly 1 hour and 15 min in the spring form pan. Always check for doneness by sticking a toothpick near the center of the cake. If it can be cleanly removed, the cake is done.
4. Cold on wire rack for 15 min. Remove sides of spring form pan, or possibly invert to remove the cake from tube pan. Cold thoroughly on a wire rack. Place the cooled cake on a serving plate. Dust with confectioner's sugar just before slicing and serving.