Recipe by stupidmonke
"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."
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1 3/4 cups
I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough, sweet enough or spicy enough. So here's what I did: I used 3 eggs, 2 cups of brown sugar, 1/4 cup of regular sugar, 3/4 cup vegetable oil, 1-1/2 tsp. baking soda, and I added the following spices: 1/8 tsp. cloves, 1/2 tsp. ginger, 1/4 t. allspice and 1/2 tsp Chinese 5 spice. I baked it in a tube pan for only 50 minutes. I also used a mixer instead of only hand mixing. I added a brandy glaze made with sugar, butter, half and half and brandy and I sprinkled sugar crystals on it. It was moist and delicious. I took it to a gathering and everyone loved it. The photos above are mine so you can see what it looked like.
This was very moist, not too heavy, just lightly spiced, and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes, cause I like tartness. I used a handheld mixer to mix it all up. The batter might not seem like it will cover all the fruit, but it bakes up beautifully. I cooled it for 15 minutes in the pan on a rack, then turned it out to finish cooling. You could easily substitute other fruit or use all one type of fruit. Would easily accept other spice combinations as well. I might try pears and ginger next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Apple Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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