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Cranberry Pear Upside Down Cake

1/2 cup packed light brown sugar
1 tsp baking soda
1 tbsp margarine
1/2 tsp salt
1 tbsp lemon juice
1/3 cup sugar
1 can pear halves in juice -- (1lb)
3 tbsp honey
1 cup cranberries
3 tbsp oil
1 1/2 cups flour
2 large egg whites
1/2 cup rye or regular flour
2 tsp grated lemon rind
1 tsp baking powder
1 tbsp 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 \xbe 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.

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