1/2 cup packed light brown sugar
1 teaspoon baking soda
1 tablespoon margarine
1/2 teaspoon salt
1 tablespoon lemon juice
1/3 cup sugar
1 can pear halves in juice, (1lb)
3 tablespoon honey
1 cup cranberries
3 tablespoon oil
1-1/2 cups flour
2 large egg whites
1/2 cup rye or regular flour
2 teaspoon grated lemon rind
1 teaspoon baking powder
1 tablespoon lemon juice
Preheat oven to 350. Grease 9″ round. In pan, stir brown sugar, margarine and lemon juice. Spread evenly over bottom. Drain pears, reserving 3/4 cup juice. Cut in half lengthwise. Place on top of brown sugar with rounded sides down, arranging like spokes of a wheel. Scatter cranberries in single layer around pears. In medium bowl, combine flours, baking powder, baking soda and salt. In a large bowl, whisk sugar, honey, oil, egg whites, lemon rind, lemon juice and pear juice together until well blended. Add half flour mixture to liquid. Stir just to blend. Add remaining flour and blend, being careful not to overmix. Scrape into pan, spreading evenly over fruit. Bake 30-35 minutes. Place pan upright to cool for 5 minutes. Invert onto serving plate. Serve warm.