Cranberry Apple Cake

Cranberry Apple Cake

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
stupidmonke
Recipe by  stupidmonke

“A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch tube cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
  2. Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
  3. Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

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Reviews (2)

Rate This Recipe
Jeani
7

Jeani

I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough, sweet enough or spicy enough. So here's what I did: I used 3 eggs, 2 cups of brown sugar, 1/4 cup of regular sugar, 3/4 cup vegetable oil, 1-1/2 tsp. baking soda, and I added the following spices: 1/8 tsp. cloves, 1/2 tsp. ginger, 1/4 t. allspice and 1/2 tsp Chinese 5 spice. I baked it in a tube pan for only 50 minutes. I also used a mixer instead of only hand mixing. I added a brandy glaze made with sugar, butter, half and half and brandy and I sprinkled sugar crystals on it. It was moist and delicious. I took it to a gathering and everyone loved it. The photos above are mine so you can see what it looked like.

tonika
0

tonika

This was very moist, not too heavy, just lightly spiced, and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes, cause I like tartness. I used a handheld mixer to mix it all up. The batter might not seem like it will cover all the fruit, but it bakes up beautifully. I cooled it for 15 minutes in the pan on a rack, then turned it out to finish cooling. You could easily substitute other fruit or use all one type of fruit. Would easily accept other spice combinations as well. I might try pears and ginger next time.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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