a tasty delicacy that is moist and full of flavor. The ideal use for any leftover cranberries from Thanksgiving. Depending on what you have, a variety of pans can be used. Depending on the pan, baking times will change. One hour is required for two loaf pans.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube cake |
Ingredients
- 2 eggs
- 1 ¾ cups brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups chopped apples
- 2 cups fresh cranberries
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
- Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 317 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Baked 65 minutes, the last 5 with foil over.
I love this recipe. I was a bit concerned because the batter was very very thick. However I stuck to the instructions and the cake came out beautiful. It was super moist and very delicious. I added a bit of a vanilla glaze to top it off. I will definitely make it again
Very good…tart! cooked in 2 loaf pans for about 40 minutes. Added chopped candied pecans on top. try using bakers spray…was kind of hard to get out of pans
I wanted something festive to make to bring to my in-laws over the holidays and they loved it so I started to bring it each year. Then more recently, a friend and I have begun to barter an arrangement (my end was cooking/baking) and this has become their favorite thing to ask for.
It’s a good thing I read the reviews before making this. I usually make recipes as directed but I had a feeling it wouldn’t turn out as written. The dough was VERY stiff. So, I added an extra egg and 1/2 t. of baking soda. Made all the difference.
Great recipe! I omitted the nuts because my husband doesn’t care for them, but it still came out perfectly. No trouble getting it to come out—you can’t beat the old tried and true buttering/flouring the pan. He couldn’t stop eating it! Plenty sweet without icing. Thank you again— this is a keeper!
Made just as written and it was delicious.
The first time I try a recipe I don’t mess with it. After it’s been served if there’s something lacking or that might enhance it, in my perception and/or to those that have eaten it, then I’ll make notes for the next time it’s made. So, out the chute, so to speak this cake was a winner. I took it to a potluck at which there were many desserts from which to choose and all but three pieces got eaten. That to me was testimony to the recipe as is.
This is a delicious cake!!! I like to eat healthy when I can, so I made a few substitutions. Instead of using oil, I used unsweetened applesauce. I also substituted turbinado sugar for the brown sugar and millet flour for the white flour. I didn’t have enough nutmeg on hand, so I used 1/2 tsp. nutmeg, 1/4 tsp. cardamom and 1/4 tsp. ground cloves along with the 1 tsp cinnamon. It tasted fantastic! No one had any idea it was a healthier cake! Everyone loved it. Will definitely make again!!! Don’t be alarmed at how thick the batter is. It bakes up beautifully.
Made this exactly as written, and it was excellent. The cranberries flavor complements the sweet and spicy cake. Not dry at all. Had a little trouble getting it out of the Bundt pan, but with a little patience it came out fine. Just sprinkled a little powdered sugar over the top to serve. Great recipe, have saved it to make again.
The batter amount turned out to be perfect. I didn’t stress about filling gaps in the pans (I used 2 glass loaf pans, which needed an hour bake time, as the author indicated.) I just loosely pressed the batter into the buttered pans, and they baked up great! Perfectly moist, full of fruit and flavor, and a good level of sweetness. I might cut the sugar by an additional 1/4 C next time, but think the recipe would satisfy most people’s idea of a good level of sweetness for a cake. I am excited to take this to a Thanksgiving gathering, and am sure the family will love it! One thought I had was that decreasing the sugar and adding a cream cheese glaze would be a great way to serve it!
dense, moist cake, really flavorful
My family has been making this cake for over 25 years and it’s a favorite everywhere we take it! ****The only missing step is BUTTERING AND FLOURING your bundt pan before spooning the batter in. You will NEVER have a problem getting the cake to fall right out of the pan if you do this! Just let the cake cool 30 mins before turning out onto a platter.**** Also note that the batter will be very stiff when stirring the fruit and nuts in. A thin coating of oil on a big sturdy spoon makes the stirring much easier. The finished batter will look like more fruit than batter but it turns out perfectly every time. Don’t skimp on the apples, either, or your cake will be dry. I use slightly mounded cups when measuring the apple pieces. Don’t overdo the fruit either, otherwise the cake can be too moist. The ingredient proportions are perfect as is, the cake is sweet, and icing is unnecessary. Powdered sugar is a must, and looks beautiful on top.
This is easy to make and delicious. The only change I made was instead of using 1 3/4 cups of brown sugar, I used 1 cup of brown sugar and 1/2 cup of white sugar. In my oven, and in a Bundt pan, the cake was done at 55 minutes. Also, the recipe says to pour the batter into the pan, but it is much too thick to pour and you have to spoon it in. I will definitely make this again. I had to give most of it away for Christmas, and didn’t get enough of it!
Other reviewers have commented about the cake breaking when releasing it from the Bundt pan. I have never had an issue with this since I discovered “Magic Cake Pan Release”. 1/2 cup shortening, 1/2 cup oil, and 1/2 cup flour, mixed together. Use a pastry brush to paint the pan. It lasts in the pantry in a Tupperware container. Love this stuff!
I made the recipe as stated. But I added 3 eggs, and 1/4 c of half and half. I also used olive oil as my oil. I think it should have been cooked a little less longer, like 50-55 min. I think I would add more cinnamon and freshly ground nutmeg, maybe a splash of rum or brandy also, why not!
Make this exactly as the recipe called for. Love the cake. Didn’t take a picture since the cake stuck to the pan. That didn’t stop us from enjoying this wonderful cake. Will be making it again for sure!
Made it exactly by the recipe and it was perfect! Very moist and a crowd pleaser. Will definitely make it again!
So easy to make and most of the time I have all ingriedients on hand. Oh and yummy!!
I read the reviews first before baking and took the advice regarding the sugar (only used 1 cup) and then added my own spin to it. Instead of oil, I added my own home made baked applesauce from Ina Garten’s recipe, and added raisins instead of nuts. I didn’t need to add chopped apples as the sauce I made was a chunky home made sauce. It was done within an hour and 15 minutes, was tart, moist and so delicious I will make again!
The cake was dry and I even added 1/2 c buttermilk to it. The sweetness was way to much. If I try it again I would add 1/2 cup applesauce and take down the sugar to 1 cup.