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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 24 |
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Cranberries & raisins - How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap! Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
2 cups walnuts, toasted, coarsely chopped |
1 1/2 cups golden raisins |
1 cup dried cranberries |
1 tablespoon all-purpose flour |
1 1/4 cups granulated sugar |
1 cup unsalted butter, softened |
5 large eggs |
1/2 cup brandy |
1 tablespoon pure vanilla extract |
3/4 cup walnut halves, toasted |
1/3 cup apple jelly |
Directions:
1. Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
3. In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
4. In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
5. On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
6. Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
7. Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from oven & cool in pan for 10 minutes.
9. Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
10. Cool completely, then melt apple jelly & brush over cake. Refrigerate.
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