• Preparation Time 15 minutes
  • Baking Time 90 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1¼ cups Canola Oil
  • 1¼ cups sugar
  • ½ cup packed brown sugar
  • 4 eggs
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • ½ tsp nutmeg
  • 3½ cups diced peeled apples
  • 1 cup sweetened dried cranberries
  • Icing
  • ¼ cup packed brown sugar
  • 2½ tbsp 10% cream
  • 2 tbsp butter
  • 2/3 cup icing sugar

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat the oven to 325°F (160°C). Grease a 10” (25 cm) tube pan. 
  • Cake: Beat oil, sugars and eggs in large mixing bowl using an electric mixer on medium speed. Combine next 6 dry ingredients. Add to batter with apples and cranberries, stirring until all ingredients are moistened.
  • Bake in preheated oven for about 90 minutes, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to wire rack and cool completely.
  • Icing: Heat first 3 ingredients in medium saucepan, stirring until sugar is dissolved and mixture comes to a boil. Cool to room temperature. Add icing sugar, beating until smooth. Use enough icing sugar to make a drizzling consistency. Drizzle over cake. Decorate as desired.


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