Cranberry Apple Cake
Prep time:
Baking time:
Makes:
about 12 portions
Freezing:
excellent
CAKE
1¼ cups
(300 mL)
Canola Oil
1¼ cups
(300 mL)
sugar
½ cup
(125 mL)
brown sugar, packed
4
eggs
3 cups
(750 mL)
Five Roses® All Purpose Flour
2 tsp
(10 mL)
cinnamon
1 tsp
(5 mL)
baking soda
1 tsp
(5 mL)
baking powder
¾ tsp
(3 mL)
salt
½ tsp
(2 mL)
nutmeg
3½ cups
(875 mL)
peeled apples, diced
1 cup
(250 mL)
sweetened dried cranberries
ICING
¼ cup
(50 mL)
brown sugar, packed
2½ tbsp
(35 mL)
10% cream
2 tbsp
(30 mL)
margarine
⅔ cup
(150 mL)
icing sugar
-
CAKE
- Beat oil, sugars and eggs in large mixing bowl. Combine next 6 dry ingredients. Add to batter with apples and cranberries, stirring until all ingredients are moistened.
- Spread in 10" (25 cm) tube pan sprayed with a non-stick spray.
- Bake at 325°F (160°C) for about 1½ hours, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to wire rack and cool completely. ICING
- Heat first 3 ingredients, stirring until sugar is dissolved and mixture comes to a boil. Cool to room temperature. Add icing sugar, beating until smooth. Use enough icing sugar to make a drizzling consistency. Drizzle over cake. Decorate as desired.