Name: Pear Cranberry Cake
Cook time: 30 min
Total time: 4 1/4 hr
Yield: Makes 8 to 12 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon grated nutmeg; 1 3/4 cups sugar; 1 1/4 cups vegetable oil; 4 large eggs; 1 tablespoon pure vanilla extract; 3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces; 1 cup cranberries (thawed if frozen); 1 cup heavy cream; 1/2 cup packed light brown sugar; 1 tablespoon light corn syrup; 1 teaspoon pure vanilla extract; 2 (3-inch-long) cinnamon sticks; Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

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Pear Cranberry CakeRoland Bello

A towering dessert on the holiday sideboard always gets attention. And the oohs and aahs will only get louder when you cut in to reveal its moist crumb dotted with ruby-red cranberries and topaz-colored pear. Its scent of vanilla and spices is very inviting, while the brown sugar and cinnamon glaze is, of course, the icing on the cake.

Cooks' notes:

•Cake, without glaze, can be made 1 day ahead and kept at room temperature.
•Cake can be glazed 3 hours ahead.

Recipe notes

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