Cranberry-Apple Cake
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups dark brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
2 cups cranberries
2 cups chopped, unpeeled, cored apples
1 cup chopped walnuts
Confectioner's sugar
Heat oven to 350 F. Butter a 10 cup Bundt pan. Mix flour, baking soda, salt and spices. In a large bowl, beat brown sugar, oil, eggs and vanilla until well blended. Add flour and mix well. Stir in cranberries, apples and walnuts; batter will be stiff. Scrape into prepared pan. Bake 1 1/4 hours, or until a wooden pick inserted in the center comes out clean. Cool in pan 30 minutes. Turn out and cool completely. Sift confectioners' sugar over top before serving. Makes 28 slices
Source: Redbook mag. Nov. 1983
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups dark brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
2 cups cranberries
2 cups chopped, unpeeled, cored apples
1 cup chopped walnuts
Confectioner's sugar
Heat oven to 350 F. Butter a 10 cup Bundt pan. Mix flour, baking soda, salt and spices. In a large bowl, beat brown sugar, oil, eggs and vanilla until well blended. Add flour and mix well. Stir in cranberries, apples and walnuts; batter will be stiff. Scrape into prepared pan. Bake 1 1/4 hours, or until a wooden pick inserted in the center comes out clean. Cool in pan 30 minutes. Turn out and cool completely. Sift confectioners' sugar over top before serving. Makes 28 slices
Source: Redbook mag. Nov. 1983
