Cranberry Apple Cake

I did my own little twist on it and tweaked it some more and it came out stupendous and fluffy moist

Loved it! Yes, as others have stated, the batter is quite thick & the fruit seems to overwhelm, but the ratio was totally adequate. I followed the recipe, aside from marinading the apples & cranberries in a couple tablespoons of apple cider vinegar , which I drained before adding to the batter. Also, I increased the cinnamon to 1/2 tablespoon & substituted walnuts for pecans. Cooking time was 75 minutes in a well greased & floured Bundt pan. Following 20 minutes of cooling, the cake easily fell out of the inverted pan. I glazed with lemon juice & icing sugar. The result was impressive & delicious! Destined to become a family fall favourite!

09.11.16 ~ Delicious! A dense, moist cake that is packed with flavor. I baked it in a Bundt® pan so that it would be easy to cut and share with many. It only took about 1 hour and 5 minutes to bake. I added a simple icing as I had it on hand and wanted to use it up. We really enjoyed this cake and with cranberries in the freezer, I'm sure I will be making it again.

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.

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.