These long Winter days this season seem like what it was during the last century and call for our Vintage Apple Cranberry Cake, the cure to ease our suffering and make things more bearable, more sweet!
1/2 cup cooked sweetened cranberry*
1 cup sugar
2 tbsp milk
3 cups flour
2 tsp baking powder
1 tsp vanilla (extract)
4 Cortland apples (large)
1/4 cup butter
1/4 cup canola oil
Microwave the butter in an approved microwave container. In mixing bowl add the butter, oil, sugar, and eggs. Beat mixture and add the flour and vanilla, continue to beat until all thoroughly mixed. Peel, core, and cut apples into thin slices afterwards season with sugar and cinnamon in another appropriate bowl. Grease a 9 1/4 x 9 1/4 cake pan with margarine, butter, or Pam and powder with some flour. Remove about 1/2 of the batter mixture and use to line bottom and halfway up sides of the cake pan.
Add apple slices on top of the batter lining the cake pan, top with the cooked cranberry sauce. Remove the second batch of batter mixture and roll between some wax paper afterwards carefully place this batter on top of apple cranberry mixture. Perforate the layer in random matter. Bake cake for 1 hour at 350 F then remove from oven and let cool. Cake is wonderful with vanilla ice cream or whip cream, enjoy!
*Cooked Sweetened Cranberry (Sauce)
3 cups fresh cranberries
1 cup sugar
1 cup water
Rinse the cranberries under some cold water. In an appropriate pot, add water and the sugar. Boil the mixture for about 5 minutes. Add the cranberries into this mixture and cook for 5 minutes afterwards remove from heat, turn off burner. Set aside to cool, makes about 2 1/2 cups.