Courtesy of Joy the Baker
- 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)
- Optional Cream Cheese Glaze (see note below)
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.
Optional Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
Mix all ingredients together until smooth. Drizzle or, if you prefer, pour, over the cake as much or as little as you desire.