Recipe for apple cake with walnuts and dried cranberries – The Boston Globe

Makes one 9-inch cake

Three Granny Smith apples yield 4 cups shredded fruit (use a food processor), which makes a moist and delicious cake. You need a strong arm to stir the apples, nuts, and cranberries into the stiff batter , but it’s important to keep at it until everything is evenly distributed.

Butter (for the pan)
Flour (for the pan)
cups flour
teaspoons baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
10 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
½ cup packed light brown sugar
2 eggs
3 large Granny Smith apples, cored, peeled, and shredded
cup walnuts, chopped
½ cup dried cranberries, chopped
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Sprinkle the pan with flour and tap out the excess.

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2. In a bowl, whisk the flour, baking powder, salt, cinnamon, allspice, and nutmeg to blend them.

3. In an electric mixer set on medium speed, beat the butter with the granulated and brown sugars until well blended. Beat in the eggs, one at a time. With the mixer set at its lowest speed, blend in the flour mixture.

4. Remove the bowl from the mixer stand. With a rubber spatula, stir in the apples, walnuts, and cranberries until they are evenly distributed. Spread the batter in the pan.

5. Bake the cake for 65 to 70 minutes or until a skewer inserted in the center comes out clean. Set the pan on a wire rack to cool. Dust with confectioners’ sugar. Serve with ice cream or whipped cream.

Jean Kressy