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Cranberry Apple Cake

Prep time:
Baking time:
Makes: about 12 portions
Freezing: excellent


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
¼ cup (50 mL) brown sugar, packed
2½ tbsp (35 mL) 10% cream
2 tbsp (30 mL) margarine
⅔ cup (150 mL) icing sugar

  1. 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.
  2. Spread in 10" (25 cm) tube pan sprayed with a non-stick spray.
  3. 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.
  4. ICING
  5. 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.