Instructions: Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl, sift together flour, baking powder, 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 granulated sugar to butter, about 2 tablespoons at a time, beating on medium to high speed for a total of 5 minutes.

Add vanilla and blend again. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the buttermilk. Gradually add the flour mixture to creamed butter mixture, beating on low to medium speed just until combined.

Fold in pears and cranberries. Spoon batter into a greased and floured 10 inch fluted tube pan or spring-form pan. Tap the cake pan lightly to spread batter evenly and remove any large air bubbles. Bake in a pre-heated 350-F degree oven for 50 to 55 minutes in the tube pan or 1 hour and 15 minutes 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.

Cool on wire rack for 15 minutes. Remove sides of spring form pan, or invert to remove the cake from tube pan. Cool thoroughly on a wire rack. Place the cooled cake on a serving plate. Dust with confectioners sugar just before slicing and serving.

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