1 1/2 cups oil
2 cups sugar
4 eggs
3 cups of self-rising flour
1 cup dried cranberries
1 teaspoon cinnamon
1 teaspoon numeg, freshly ground
1 cup chopped pecans
3 cups chopped apples, granny smith
2 teaspoons vanilla
Mix oil and sugar at high speed for one minute.
Add eggs, one at a time, beating each for one minute.
Mix dry ingredients and dried cranberries.
Add sugar and oil.
Fold in vanilla, apples and nutes
Grease and flour a bundt pan. Bake at 325* for 1 1/2 hours.
Let cool before glazing (recipe below).
Glaze
1 cup sugar
1/2 cup water, boiling
2 teaspoons almond extract
Stir sugar into boiling water.
Let cool slightly, then add almond extract.
Brush or pour over cake. Let soak for at least 5 minutes.
