Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| 1 | cup(s) | honey | |
| 1/3 | cup(s) | vegetable oil | |
| 1/3 | cup(s) | strong brewed coffee | |
| 3 | eggs | ||
| 2 1/2 | cup(s) | all purpose flour | |
| 1 1/2 | teaspoon(s) | baking soda | |
| 1 1/2 | teaspoon(s) | ground cinnamon | |
| 3/4 | teaspoon(s) | ground nutmeg | |
| 1/2 | teaspoon(s) | salt | |
| 2 | cup(s) | tart apples | peeled and chopped |
| 1/2 | cup(s) | slivered almonds | toasted |
| 1/2 | cup(s) | dried cranberries | |
| powdered sugar | |||
| toasted sliced almonds |
Instructions:
Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey-egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured bundt or tube pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean.
Recipe Category: