I had a few cranberries left from making my
so when I saw
this recipe on FaceBook,
I decided to make it for our
home fellowship group.
tablespoon Gold Medal™ all-purpose flour
cup dried cranberries
NOTE: I didn't have dried so I used fresh cranberries...
if yours are large, cut them in half....
cups Gold Medal™ all-purpose flour
tablespoon pumpkin pie spice
NOTE; I didn't have this spice so I used Cinnamon and Ginger
teaspoon baking powder
teaspoon baking soda
cups granulated sugar
cup butter or margarine, softened
1 1/2 teaspoon Vanilla
NOTE; the original recipe did not call for ANY vanilla but I've
never made a cake in my entire long life without adding it.
cup chopped walnuts or pecans
2tablespoons powdered sugar to dust top of cake with AFTER it's totally cooled.
How to do it.....
1Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Toss 1 tablespoon flour and the cranberries to coat; set aside. In large bowl, mix 2 1/2 cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
2In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and walnuts. Pour into pan.
3Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack.
Cool completely, about 2 hours
. Sprinkle powdered sugar over cake. (I didn't do this)
NOTE: I made a thin glaze with powdered sugar, sour creme, milk and
a little bit of my CRANBERRY JAM