Cranberry Apple Cake

This cake is wonderful either frosted or unfrosted. From the Robin Hood Baking Festival Cookbook.

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• Cake

• 1 1⁄4 cups  vegetable oil
• 1 1⁄4 cups granulated sugar
• 1⁄2 cup brown sugar, packed
• 4  eggs
• 3  cups all-purpose flour
• 2  teaspoons ground cinnamon
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon  grated nutmeg
• 3  apples, peeled and diced
• 6  ounces dried cranberries

• Frosting

• 1⁄4 cup brown sugar, packed
• 2 1⁄2 tablespoons  light cream
• 2  tablespoons butter
• 2⁄3 cup icing sugar

Directions

1. For the cake, preheat the oven to 325 degrees F and grease and flour a 10" tube pan.
2. Beat the oil, sugars and eggs in a large mixing bowl.
3. Combine the next six ingredients in a separate bowl.
4. Add to the wet ingredients along with the apples and cranberries, stirring until moistened.
5. Spread the batter in the prepared pan.
6. Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean.
7. Cool for 20 minutes in the pan, then transfer to a wire rack and cool completely.
8. For the frosting, heat the first three ingredients in a saucepan over medium heat, stirring until the sugar is dissolved and the mixture comes to a boil.
9. Cool to room temperature.
10. Add enough icing sugar to make a drizzling consistency, beating until smooth.
11. Drizzle over the cake and decorate as desired.