Fresh Cranapple Cake

  • Yield: 12 servings


1cup canola oil
2 1/4cups sugar
3-- eggs, beaten
2teaspoons vanilla extract
3cups flour
1teaspoon baking soda
1/2teaspoon salt
1teaspoon cinnamon
2cups chopped apples
2cups fresh whole cranberries
2cups coarsely chopped pecans


  1. Beat the oil and sugar in a large mixer bowl.  Beat in the eggs and vanilla.  Add the flour, baking soda, salt and cinnamon, mixing well.  Stir in the apples, cranberries and pecans by hand.  Pour into a greased and floured bundt pan.  Bake at 325F for 1 1/4 hours.

Recipe reprinted with permission from the Louisiana Farm Bureau Women’s Louisiana Temptations (Louisiana Farm Bureau Federations, Inc., Baton Rouge, Louisiana, 1996).