Cran-Apple Walnut Cake

This is another Moosewood classic, but for some reason it has disappeared from the Moosewood Cookbook. My friend had the original cookbook, which I finally found at an estate sale, from which I got this recipe. I had been upset, years ago, when I bought the revised 15th anniversary edition, to discover that my beloved Cran-Apple Walnut Cake had been lost...deleted...abandoned. I desperately copied the recipe from my friend's cookbook into the back cover of my cookbook. Because I believe cookbooks should be used. I feel like not including this recipe in recent and future editions was/is a serious oversight. So please, feel free to grab a pen and write this recipe in your favorite Moosewood cookbook. It is delicious, and satisfying, perfect for fall, and I know you will want to keep and treasure this recipe as well.

The batter will be very thick and sticky. It's difficult to stir in the apples, cranberries and nuts, but don't worry about it. Just do the best you can with a wooden spoon until the fruit and nuts are somewhat evenly distributed. It will look like this:


The cake is spicy and the apples and cranberries are so tangy and delicious. I really love this cake for breakfast. Bake it until a toothpick comes out clean, and then allow it to cool for 10 or 15 minutes before slicing it. Serve warm or at room temperature, with coffee!

Cran-Apple Walnut Cake

1 3/4 cups light brown sugar OR 1 cup honey plus 2 tablespoons orange juice concentrate
1/2 cup vegetable oil
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups sliced cooking apples
1/2 cup walnut pieces
1/2 cup fresh, whole raw cranberries

Cream together oil and sugar. Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to first mixture and stir until thoroughly combined. Stir in apples, cranberries and nuts.

Bake in a well-greased 9x13 pan at 350 degrees F. for 45 to 50 minutes.