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Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

I pulled this recipe out of First magazine years ago. I've never been able to find it anywhere on the internet the few times I've misplaced it so I want to make sure its out there the next time I look : ) This is a delicious, rich, dense cake. It is expensive but is worth every dime and a crowd pleaser at Christmas. I hope you enjoy it as much as my family, friends and I do.

Ingredients Nutrition

Directions

  1. Preheat oven to 275 degrees. Spray a 10" removable-bottom tube pan (bundt or angle food) with cooking spray; flour lightly. In large bowl, place cranberries, pecans and raisins; sprinkle with 1 cup flour, tossing lightly to coat. In an extra-large mixing bowl, with mixer at medium speed, cram margarine/butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Into a medium bowl, sift 3 remaining cups flour, the baking powder, cinnamon, ginger, nutmeg and salt. At low speed, alternating with the brandy, add the dry ingredients to batter in three batches; fold in cranberry mixture. Pour the batter into the pan and smooth top. Bake about 3 hours, until pick inserted near center comes out clean. Remove pan to wire rack to cool completely. Meanwhile, for frosting, in large bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in liqueur and vanilla. Using a metal spatula, frost cooled cake; then garnish with sugared frozen cranberries and lemon leaves if desired.