A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 9-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).

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  • Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.

  • Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

Nutrition Facts

333 calories; protein 4.2g 8% DV; carbohydrates 43.4g 14% DV; fat 16.8g 26% DV; cholesterol 31mg 10% DV; sodium 317.3mg 13% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2013
I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough sweet enough or spicy enough. So here's what I did: I used 3 eggs 2 cups of brown sugar 1/4 cup of regular sugar 3/4 cup vegetable oil 1-1/2 tsp. baking soda and I added the following spices: 1/8 tsp. cloves 1/2 tsp. ginger 1/4 t. allspice and 1/2 tsp Chinese 5 spice. I baked it in a tube pan for only 50 minutes. I also used a mixer instead of only hand mixing. I added a brandy glaze made with sugar butter half and half and brandy and I sprinkled sugar crystals on it. It was moist and delicious. I took it to a gathering and everyone loved it. The photos above are mine so you can see what it looked like. Read More
(12)

Most helpful critical review

Rating: 2 stars
11/23/2019
It's a good thing I read the reviews before making this. I usually make recipes as directed but I had a feeling it wouldn't turn out as written. The dough was VERY stiff. So I added an extra egg and 1/2 t. of baking soda. Made all the difference. Read More
30 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/04/2013
I actually made a lot of modifications to this recipe because I was afraid it wouldn't be moist enough sweet enough or spicy enough. So here's what I did: I used 3 eggs 2 cups of brown sugar 1/4 cup of regular sugar 3/4 cup vegetable oil 1-1/2 tsp. baking soda and I added the following spices: 1/8 tsp. cloves 1/2 tsp. ginger 1/4 t. allspice and 1/2 tsp Chinese 5 spice. I baked it in a tube pan for only 50 minutes. I also used a mixer instead of only hand mixing. I added a brandy glaze made with sugar butter half and half and brandy and I sprinkled sugar crystals on it. It was moist and delicious. I took it to a gathering and everyone loved it. The photos above are mine so you can see what it looked like. Read More
(12)
Rating: 4 stars
07/04/2014
This was very moist not too heavy just lightly spiced and very fruity. I followed the recipe as written except I cut the brown sugar to 1 1/2c and it was just sweet enough for my tastes cause I like tartness. I used a handheld mixer to mix it all up. The batter might not seem like it will cover all the fruit but it bakes up beautifully. I cooled it for 15 minutes in the pan on a rack then turned it out to finish cooling. You could easily substitute other fruit or use all one type of fruit. Would easily accept other spice combinations as well. I might try pears and ginger next time. Read More
(11)
Rating: 5 stars
10/24/2014
I love this cake. I followed the directions just the way it was written and it was a big hit.Very moist and yummy!! Read More
(8)
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Rating: 5 stars
10/12/2016
09.11.16 Delicious! A dense moist cake that is packed with flavor. I baked it in a Bundt pan so that it would be easy to cut and share with many. It only took about 1 hour and 5 minutes to bake. I added a simple icing as I had it on hand and wanted to use it up. We really enjoyed this cake and with cranberries in the freezer I'm sure I will be making it again. Read More
(1)
Rating: 5 stars
11/17/2017
Other reviewers have commented about the cake breaking when releasing it from the Bundt pan. I have never had an issue with this since I discovered Magic Cake Pan Release. 1/2 cup shortening 1/2 cup oil and 1/2 cup flour mixed together. Use a pastry brush to paint the pan. It lasts in the pantry in a Tupperware container. Love this stuff! Read More
(1)
Rating: 5 stars
11/22/2018
Made this exactly as written and it was excellent. The cranberries flavor complements the sweet and spicy cake. Not dry at all. Had a little trouble getting it out of the Bundt pan but with a little patience it came out fine. Just sprinkled a little powdered sugar over the top to serve. Great recipe have saved it to make again. Read More
(1)
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Rating: 5 stars
12/06/2018
The first time I try a recipe I don't mess with it. After it's been served if there's something lacking or that might enhance it in my perception and/or to those that have eaten it then I'll make notes for the next time it's made. So out the chute so to speak this cake was a winner. I took it to a potluck at which there were many desserts from which to choose and all but three pieces got eaten. That to me was testimony to the recipe as is. Read More
(1)
Rating: 5 stars
12/30/2017
My family has been making this cake for over 25 years and it's a favorite everywhere we take it! The only missing step is BUTTERING AND FLOURING your bundt pan before spooning the batter in. You will NEVER have a problem getting the cake to fall right out of the pan if you do this! Just let the cake cool 30 mins before turning out onto a platter. Also note that the batter will be very stiff when stirring the fruit and nuts in. A thin coating of oil on a big sturdy spoon makes the stirring much easier. The finished batter will look like more fruit than batter but it turns out perfectly every time. Don't skimp on the apples either or your cake will be dry. I use slightly mounded cups when measuring the apple pieces. Don't overdo the fruit either otherwise the cake can be too moist. The ingredient proportions are perfect as is the cake is sweet and icing is unnecessary. Powdered sugar is a must and looks beautiful on top. Read More
(1)
Rating: 5 stars
12/06/2015
I made this recipe exactly as written and brought it to a work function. It is spectacular and delicious. I had so many great compliments. The only thing I would say is that it looks a little like fruitcake. So many people have only tried that weird store-bought fruitcake with jellied candies instead of real fruit so I thought that might be off-putting but it wasn't at all. Everyone loved it! (Note: It might be my oven but I had to cook it about 12-15 minutes longer to ensure the center was fully baked. ) Read More
Rating: 2 stars
11/23/2019
It's a good thing I read the reviews before making this. I usually make recipes as directed but I had a feeling it wouldn't turn out as written. The dough was VERY stiff. So I added an extra egg and 1/2 t. of baking soda. Made all the difference. Read More