Cranberry Fruitcake

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!

• Ready In: 1 hr 25 mins
• Serves: 24

Ingredients

• 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

Directions

1. Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
3. 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.
4. In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
5. On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
6. Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
7. Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from oven & cool in pan for 10 minutes.
9. Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
10. Cool completely, then melt apple jelly & brush over cake. Refrigerate.