For this recipe, fresh cranberries, apples, and pecans create a great flavor profile in this moist, delicious cake. Perfect for unused cranberries from Thanksgiving. Use any size pan available โ baking times will vary. Two loaf pans will take about one hour to bake.
Ingredients
- 1.75 cups brown sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 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
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt).
-
2
Whisk brown sugar, oil, eggs, and vanilla extract together in a bowl until smooth.
-
3
Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into brown sugar mixture with a wooden spoon. Fold in apples, cranberries, and pecans until combined. Pour batter into the prepared pan.
-
4
Bake in the preheated oven until a toothpick inserted in center of the cake comes out clean, about 75 minutes.
Nutrition Facts
Per serving
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