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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This cake is wonderful either frosted or unfrosted. From the Robin Hood Baking Festival Cookbook. Ingredients:
1 1/4 cups vegetable oil |
1 1/4 cups granulated sugar |
1/2 cup brown sugar, packed |
4 eggs |
3 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/2 teaspoon grated nutmeg |
3 apples, peeled and diced |
6 ounces dried cranberries |
1/4 cup brown sugar, packed |
2 1/2 tablespoons light cream |
2 tablespoons butter |
2/3 cup icing sugar |
Directions:
1. For the cake, preheat the oven to 325 degrees F and grease and flour a 10 tube pan.
2. Beat the oil, sugars and eggs in a large mixing bowl.
3. Combine the next six ingredients in a separate bowl.
4. Add to the wet ingredients along with the apples and cranberries, stirring until moistened.
5. Spread the batter in the prepared pan.
6. Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean.
7. Cool for 20 minutes in the pan, then transfer to a wire rack and cool completely.
8. For the frosting, heat the first three ingredients in a saucepan over medium heat, stirring until the sugar is dissolved and the mixture comes to a boil.
9. Cool to room temperature.
10. Add enough icing sugar to make a drizzling consistency, beating until smooth.
11. Drizzle over the cake and decorate as desired.
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