Cranberry-Pear Stack Cake

Name: Cranberry-Pear Stack Cake
Yield: Serves 8 to 12
Ingredients: 10 ounces (283 grams/2 1/2 cups), fresh or frozen cranberries; 1/2 cup (3 1/2 ounces/99 grams), sugar; 1/4 cup, water; 2 pounds (907 grams) Bartlett or Bosc, pears, peeled, halved, cored, and cut into 1-inch pieces; 2 teaspoons, grated orange zest; 1 teaspoon, ground cinnamon; 1/8 teaspoon, Salt; 1 , recipe Classic Yellow Bundt Cake batter; 1 1/2 cups, recipe Lightly Sweetened Whipped Cream

Desserts or Baked Goods
Cakes

Appears in Cook's Country October/November 2016

Ripe pears, tart cranberries, and buttery cake layers make this a great American cake a showstopper.

SERVES 8 to 12

TIME 3 hours, plus 4 hours cooling

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