Mission Departing Dinner: Apple Walnut Cranberry Bundt Cake

Last week we made this and brought it to the office.  The consensus was that it was a good cake, so we made it for the Departing Dinner (the meal the departing missionaries have at the mission home before flying out the next day).  I made it with a few changes.  No time to chat (today is Transfers) so here it is:

Apple Walnut Cranberry Bundt Cake

3 eggs

1 cup vegetable oil

1 Tablespoon vanilla extract

2 cups shredded Granny Smith apples

2 cups sugar

3 cups all-purpose flour

1 Tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

¾ teaspoon ground nutmeg

½ teaspoon baking powder

1 cup dried cranberries

1 cup chopped walnuts

confectioner’s sugar

 

You can cut at the indentations or you can cut there plus in the middle on the large sized pieces...depending on your own bundt pan

In a mixing bowl, beat the eggs, oil and vanilla. Add apples and sugar; beat for 1 minute. Combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.  Mix the dried cranberries and walnuts into the flour mixture and stir well.  Add the flour/nut/cranberry mix to the apple/sugar/egg/oil mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Sift confectioner’s sugar on top of the warm cake.

BE SURE TO LET THE CAKE SIT IN PAN TEN MINUTES AFTER REMOVING FROM OVEN!!!  Otherwise you may have a terrible disappointment.