All Purpose Holiday Cake
Posted on 04 November 2008 by joy
It’s November and we’ve officially entered the holiday season. This fact leaves me with totally excited, but also totally dreading the holiday chaos that is sure to ensue. Between the cocktail parties, the family parties and the tacky Christmas sweater parties, there is always something to get to, and a required gift to bring. Whether I’m fretting over what I’m going to wear, or nit picking about what baked good to bring, it feels like holiday parties can get a little out of control.
I’ve tried to remedy my holiday party stress early this year. Just this weekend I bought all the cute black dresses, tights and silver shoes I’ll need to dress to impress. Attire is not crossed off my stress list. I also baked up the perfect holiday cake. The best part about this cake is that you probably have all the ingredients already in your pantry, and if you don’t, there are substitutions galore. It’s a real winner. I’m going into this holiday season armed with gorgeous silver pumps and the perfect holiday cake. I’m already on my way!
All Purpose Holiday Cake or Apple Cranberry Bourbon Cake
adapted from Gourmet Cookbook
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1/2 cup lightly packed brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 Tablespoon dark Rum (or Bourbon or orange juice)
1 teaspoon vanilla extract
3 Cortland or Empire or Granny Smith or Gala apples, peeled, cored and cut into a 1/4 inch dice (you can make the apple slices slightly bigger if you like a chunkier cake)
1/2 cup fresh cranberries, coarsely chopped (or raisins or dried cranberries or dried apricots diced or chopped walnuts maybe even chocolate chips)
Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter and flour a 12-cup Bundt pan, knocking out excess flour.
Sift together flour, baking soda, and salt into a bowl.
Whisk together oil, eggs, sugars, cinnamon, nutmeg, rum or bourbon and vanilla in a large bowl until just combined. Fold in flour mixture until just combined, then fold in apples and cranberries. The batter will feel thick and heavy. Spoon the batter into pan.
Bake until a wooden pick or skewer inserted in center of cake comes out clean, about 1 hour and 15 minutes. Cool cake in pan on a rack for 30 minutes, then turn out onto rack to cool completely. Dust with powdered sugar before serving.
