Apple Cranberry Spice Cake
By á-4010
Ingredients
- Cake
- 3 cups Flour
- 1 tbsp. Baking soda
- 1 tbsp. Cinnamon
- 1/4 tsp. Ground cloves
- 1/2 tsp. Ground nutmeg
- 1 tsp. Salt
- 5 Eggs
- 9 ozs. Vegetable oil
- 9 ozs. Buttermilk
- 3 cups Sugar
- 1 tbls. Vanilla extract
- 1 1/2 cups Pecans
- 2 cups Golden delicious apples, grated
- 1 cup Dried cranberries
- Glaze
- 1 1/2 cups Sugar
- 1 tsp. Baking soda
- 6 ozs. Buttermilk
- 2 tbsp. Karo corn syrup
- 1 1/2 tsp. Vanilla extract
- Icing
- 6 ozs. Butter, room temperature
- 12 ozs. Cream cheese
- 1 tsp. Orange extract
- 1 tsp. Orange zest
- 3 cups Powdered sugar
Details
Preparation
Step 1
Cake:
Preheat oven to 350 degrees.
Mix flour, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. Set aside.
In KitchenAid stand mixer bowl, beat eggs, oil, buttermilk, sugar and vanilla. Add dry ingredients, apples and cranberries. Mix on speed 2 for 1-2 minutes, until well combined.
Divide into two greased 9" cake pans or a bundt pan and bake 30-35 minutes, or until toothpick comes out clean.
Glaze:
Combine sugar, buttermilk, soda, butter and corn syrup in a saucepan. Bring to a boil. Cook 5 minutes, stirring often. Remove from heat and add vanilla.
Prick warm cake with a bamboo skewer evenly over the surface every 2 inches. Slowly pour warm glaze over cake allowing the cake to soak up the glaze.
Cool cake until glaze is fully absorbed, about 15 minutes. Remove pan and cool completely.
Icing:
In KitchenAid stand mixing bowl, whip butter and cream cheese on speed 7 until fluffy, scraping down bowl as needed.
Add powdered sugar, orange extract and orange zest and mix on speed 1 for 1 minute. Mix on speed 3 for 2 minutes, until fluffy.
Frost cake being sure to place icing between the layers of the 2 cakes.
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