A quick and easy, very delicious cake with multiple flavors and textures is this cranapple-walnut cake. The genealogy of this recipe is lost to time, but it is possible that our friend Cathy may have given it to us.
1 3/4 cup light brown sugar
1/2 cup vegetable oil
2 cups flour (you can substitute half whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla
2 cups chopped, peeled cooking apples
1/2 cup chopped walnuts
8 ounces fresh, whole, raw cranberries
Cream together the brown sugar and vegetable oil. Add eggs and vanilla, and beat well. Sift together the flour and dry ingredients. Add flour mixture to the sugar/oil/egg mixture and combine thoroughly. Stir in apples, cranberries, and nuts. Bake in a well-greased 9” x 13” pan, 45-50 minutes at 350 degrees F.
Notes: If you don’t have fresh cranberries, frozen ones work, but don’t thaw them first, just bring them out of the freezer at the last minute and stir them right in with the nuts and apples. Also, if you are a little short on the additions, you can add a few chocolate chips. Another “also”: if you don’t have nutmeg, I have used ground allspice and it was very nice.