Apple Cranberry Spice Cake

I’m visiting family in TN this week, and yesterday I went to see my 92-year-old grandma. She is a great cook and still enjoys trying new recipes. She always offers more food than we can eat, and this day was no exception.

Our favorite item on the menu was a new recipe–Apple Cranberry Spice Cake. It is so moist, so flavorful! We enjoyed some cake during our visit and then took the rest home with us. The entire cake was devoured well under 24 hours later. I managed to get a picture of the very last slice of cake–seconds before I ate it, so it isn’t the prettiest picture, but it’s all I’ve got.


Apple Cranberry Spice Cake
from The Tennessee Magazine, Dec 2008, page 26.

1 (18.25 oz) package Spice Cake mix
3 eggs
1 c unsweetened applesauce
1/2 c butter, softened
1/2 c water
1 c apples, peeled & diced
1 c dried cranberries

1 T butter
1/4 c water
2 c powdered sugar, sifted

Preheat over to 350.

Spray or grease & flour a 10-inch bundt pan.

Combine cake mix, eggs, applesauce, butter, and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries.

Spread batter evenly in bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean.

Cool for 25 minutes in pan on wire rack and then remove cake and cool completely.

In a saucepan, make glaze by combining butter and water over low heat until butter melts. Remove from heat and gradually add powdered sugar, stirring until smooth. Pour warm glaze over top of cake, letting it drip down the sides.


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