Servings:
16 servings
Prep Time:
20 mins
Total Time:
3 hrs 30 mins
Ingredients
-
1 tablespoonGold Medal® all-purpose floursee savings
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1 cupdried cranberriessee savings
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2 1/2 cupsGold Medal® all-purpose floursee savings
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1 tablespoonpumpkin pie spicesee savings
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1 1/2 teaspoonssaltsee savings
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1 teaspoonbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1 1/2 cupsgranulated sugarsee savings
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1/2 cupbutter or margarine, softenedsee savings
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2eggssee savings
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1 1/2 cupsapplesaucesee savings
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1/2 cupchopped walnuts or pecanssee savings
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2 tablespoonspowdered sugarsee savings
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Directions
1.
Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Toss 1 tablespoon flour and the cranberries to coat; set aside. In large bowl, mix 2 1/2 cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
2.
In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and walnuts. Pour into pan.
3.
Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle powdered sugar over cake.
High Altitude (3500-6500 ft):
No change.
Nutrition information
Per serving: Calories 285 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g); Cholesterol 40mg; Sodium 40mg; Total Carbohydrate 47g (Dietary Fiber 2g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.
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