Cranberry and Apple Cake

For this recipe, fresh cranberries, apples and pecans create a great flavour profile in this moist, delicious cake. Perfect for unused cranberries from Thanksgiving. Use any size pan available - baking times will vary. Two loaf pans will take about one hour to bake.

1¾ cups brown sugar
½ cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
1 tsp. baking soda
1 tsp. sea salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 cups apples, chopped
2 cups fresh cranberries
1 cup pecans, chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9” fluted-tube pan, such as a Bundt pan.

Whisk the brown sugar, oil, eggs and vanilla extract together in a bowl until smooth.

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.

Bake in the preheated oven until a toothpick inserted in center of the cake comes out clean, about 75 minutes.

Nutritional Information:
Per serving: Calories: 333 | Fat: 17g | Carbs: 43g | Protein: 4g