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

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.