Cranberry-Apple Cake with Brandy Cream Glaze Recipe
This is a very moist cake filled with fresh apples, cranberries, fall spices and pecans. I love the combination of apples and cranberries and thought a cake with those ingredients would be good. I only found one on the web which didn't look quite right, so I came up with my own. I served it at a function and everyone loved it. My husband loved it too! Hope you enjoy it as much as everyone else!
Ingredients
- CAKE
- 2 cups light brown sugar
- 1/4 white sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla
- 2 cups unbleached flour
- 1-1/2 tsp. baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/2 tsp Chinese 5 spice
- 2 cups chopped apple
- 2 cups fresh cranberries
- 1 cup chopped pecans
- GLAZE
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup half and half
- 2 T molasses
- 3 T brandy (can also use rum)
- coarse sugar
Directions
- CAKE
- Preheat oven to 350. Grease and flour a 9" tube pan.
- In a mixer on medium speed, mix sugar and oil until creamy. Add eggs one at a time and mix until creamy. Add vanilla and mix.
- In a separate bowl, mix dry ingredients except pecans. Add flour mixture to liquid. Mix until incorporated. Add the apples and cranberries and beat on high until the cranberries begin to break up, but not all of them. (You want a mixture of whole and broken cranberries) Add the pecans and continue mixing until well blended and creamy. Pour cake batter into prepared pan. Place in center of oven and bake for 50 minutes ore until toothpick comes out clean. Remove cake from oven and let cook for about 25 minutes and invert on cake plate. Pierce with toothpick all over cake and pour glaze on top and spread with a spreader or baster. Sprinkle with coarse sugar.
- GLAZE
- Melt butter in small saucepan. Add sugar and stir over low heat until smooth. Add molasses and cream. Continue to stir over low heat until smooth and creamy.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 16 servings | |
| Calories 523 | |
| Calories from Fat 192 | 37% |
| Total Fat 21.85g | 27% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.26g | |
| Cholesterol 51mg | 17% |
| Sodium 535mg | 22% |
| Potassium 159mg | 5% |
| Total Carbs 78.38g | 21% |
| Dietary Fiber 2.3g | 8% |
| Sugars 37.18g | 25% |
| Protein 5.0g | 8% |
