World Of Christmas
One of the most famous Christmas tortes recipes, this torte recipe of cranberry, pear and walnut torte is absolutely gratifying.

Christmas Cranberry Pear & Walnut Torte

Christmas is round the corner. Preparations are in full swing and so is the Christmas feast menu. You have included the best of the appetizers, snacks, starters, dinner recipes, drinks, alcohols, and desserts. Talking about desserts, you have prepared a Christmas pound cake and lots of assorted cookies to delight and engage your guests. To add to the festivities, how about including a cranberry, pear, and walnut torte to make this Christmas memorable and cherished? Let your near and dear ones have the best torte they've ever had in their life. Know the recipe of making enticing and flavorful Christmas cranberry, pear, and walnut torte in the text below.

  • 2 ¾ cups - Chopped Toasted Walnuts
  • 1 cup - All-purpose Flour
  • ½ cup - Plain Dry Breadcrumbs
  • 2 tsp - Grated Orange Peel
  • 1 tsp - Ground Cinnamon
  • ½ tsp - Ground All-spice
  • ¼ tsp - Ground Ginger
  • ½ tsp - Salt
  • 6 - Large Eggs
  • 1 ½ cup - Sugar
  • ½ cup - Golden Brown Sugar (packed)
  • 1 cup - Unsalted Butter (melted and lukewarm)
  • ½ cup - Fresh or Frozen Cranberries
  • Cream Cheese Orange Frosting
  • Poached Pears with Cranberry Puree
  • Position rack in center of oven; preheated to 375 °F.
  • Butter two 9-inch-diameter cake pans.
  • Line bottom of pans with waxed paper.
  • Butter and flour waxed paper; tap out excess flour.
  • Blend 2 cups walnuts and flour in processor until walnuts are finely ground.
  • Add breadcrumbs, orange peel, spices and salt.
  • Process just until blended.
  • Beat eggs in large bowl until frothy.
  • Gradually beat in 1 cup sugar and brown sugar.
  • Continue beating until mixture is thick and triples in volume for about 6 minutes.
  • Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture.
  • Divide batter between prepared cake pans with smooth tops.
  • Bake cakes until golden for about 25 minutes.
  • Transfer pans to racks and let them cool for 5 minutes.
  • Invert cakes onto racks and let them cool completely.
  • Remove waxed paper.
  • Toss cranberries with remaining ½ cup sugar in small bowl to coat.
  • Transfer berries to plate.
  • Cover and freeze.
  • Wrap each cake layer separately in plastic.
  • Freeze cake layers and sugarcoated cranberries up to 1 week.
  • Place 1 cake layer on platter.
  • Spread with 1 cup frosting.
  • Top with second cake layer.
  • Spread remaining frosting over top and sides of torte.
  • Press remaining ¾ cup walnuts onto torte sides.
  • Arrange poached pears in concentric circles on top of the torte.
  • Cover torte and let it chill.
  • Let torte stand for 30 minutes at room temperature before serving.
  • Re-warm cranberry puree in small saucepan over medium heat.
  • Brush some puree over pears.
  • Transfer remaining puree to bowl.
  • Garnish torte with frozen sugarcoated cranberries.
  • Serve torte with puree.
  • Makes about 10 servings and requires skill and time to make.