Prep 10 mins
Cook 1 hr 15 mins
Cranberries & raisins -- How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups walnuts, toasted, coarsely chopped
- 1 1⁄2 cups golden raisins
- 1 cup dried cranberries
- 1 tablespoon all-purpose flour
- 1 1⁄4 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1⁄2 cup brandy
- 1 tablespoon pure vanilla extract
- 3⁄4 cup walnut halves, toasted
- 1⁄3 cup apple jelly
- Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
- In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
- In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
- In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
- On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
- Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
- Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven & cool in pan for 10 minutes.
- Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
- Cool completely, then melt apple jelly & brush over cake. Refrigerate.
Another fruity winner from the kitchen of Syd! I LOVE this type of fruit cake and this was wonderful. I am SO sorry that I did not have enough cranberries - they are not easy to find in France and are quite expensive, so I was only able to use about 1/4 of a cup. I added a few sultanas and currants to make up for the shortfall, and some extra walnuts too. I used my own apple jam and decided to add ALL of my walnuts to the cake mixture, rather than put them on the top, as I was worried they might burn and become bitter after 75 minutes of cooking - my cake took nearer 90 minutes to cook, but ovens do vary. I used a bread loaf tin and it turned out very well. Made for Holiday tag - thanks Syd! FT:-)