Spiced Cranberry Pear Cake (gluten free + vegan)
This is probably one of my favorite Fall cakes, which is bursting with pears, cranberries and spices.
Ingredients
1 package of Julie’s Original White Cake Mix
1 1/2 cups cup non-dairy milk (I used soy)
1/3 cup canola oil
1 teaspoon pure vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 ripe pears, peeled and cored, diced
1 1/2 cups fresh or frozen cranberries
Simple Icing (optional)
2 cups powdered sugar, sifted
About 3 tablespoons soy or almond milk (can be plain or vanilla)
Cake
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
Mix everything (except for the pears and cranberries) together in a bowl. Beat until smooth. Stir in the pears and cranberries. Spread the batter into the prepared pan. Bake the cake until a tester comes out clean, about 40 to 50 minutes. Let cool, and if desired glaze cake or just dust with a little powdered sugar.
If you want to top the cooled cake with a glaze, here’s what you do
Combine the powdered sugar and 3 tablespoons milk in a bowl. Beat or whisk really well until the icing is smooth and thick, but spreadable. I like to use a hand mixer or beaters for this. Spread or drizzle the icing over the cooled cake and let sit until the glaze is set and hardened.
By Julie Hasson