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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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. Ingredients:
2 eggs |
1 3/4 cups brown sugar |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
2 cups chopped apples |
2 cups fresh cranberries |
1 cup chopped pecans |
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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