Recipe by Sydney Mike
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!
Top Review by French Tart
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:-)
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml salt
- 473.18 ml walnuts, toasted, coarsely chopped
- 354.88 ml golden raisins
- 236.59 ml dried cranberries
- 14.79 ml all-purpose flour
- 295.73 ml granulated sugar
- 236.59 ml unsalted butter, softened
- 5 large eggs
- 118.29 ml brandy
- 14.79 ml pure vanilla extract
- 177.44 ml walnut halves, toasted
- 78.07 ml apple jelly
Directions See How It's Made
- 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.