CRANBERRY APPLE CAKE This cake is nice frosted, plain or simply sprinkled with confectioner's sugar. Preheat oven to 325°F | 10-inch tube pan, greased and floured CAKE 1 1/4 cups vegetable oil 1 1/4 cups granulated sugar 1/2 cup packed brown sugar 4 eggs 3 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon nutmeg 3 1/2 cups diced peeled apples 1 cup dried cranberries FROSTING 1/4 cup packed brown sugar 2 1/2 tablespoons light (10%) cream 2 tablespoons butter 2/3 cup confectioner's sugar (approx)

CAKE: Beat oil, sugars and eggs in large mixing bowl. Combine next six dry ingredients. Add to batter along with apples and cranberries, stirring until moistened. Spread in prepared pan. Bake for about 1 1/2 hours or until toothpick inserted in center comes out clean. Cool for 20 minutes in pan, then transfer to wire rack and cool completely.

FROSTING: Heat first three ingredients in saucepan over medium heat, stirring until sugar is dissolved and mixture comes to a boil. Cool to room temperature. Add enough confectioner's sugar to make a drizzling consistency, beating until smooth. Drizzle over cake. Decorate as desired.

Makes about 12 servings.

TIP: Store dried cranberries in the freezer to retain their soft, moist texture.

Preparation time: 15 minutes | Baking time: 1 1/2 hours| Freezing: excellent.

Robin Hood Baking Festival Cookbook