Apple Cranberry Holiday Cake with Lemon Icing

More Christmas baking today, I baked a pair of apple cranberry holiday cakes with lemon icing for more gifting.  I had a little extra batter that didn’t fit in the loaf pans so put that in two ramekins so we could taste this cake.

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For two loaf pans - 8 x 4” and 9 x 4 x 4” pullman 

5 cups ap flour

1 ⅔ tsp baking soda

0.833 tsp salt

2.5 cups vegetable oil

5 eggs

2.5 cups granulated sugar

0.833 cups packed brown sugar

1 ⅔ tbsp cinnamon 

0.833 tsp nutmeg

2 tbsp rum

1 ⅔ tsp vanilla

5 apples ¼” diced

2 cups cranberries coarsely chopped

Lemon drizzle icing - 1 ½-2 cups of icing sugar and juice from just over ½ a large lemon.

Place a rack in the middle position and preheat oven to 350ºF.  Butter and flour the pans.

Sift together flour, baking soda and salt in a bowl.

Whisk together oil, eggs, sugars, cinnamon, nutmeg, rum 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 batter into pans.

Bake until a wooden pick inserted into the center comes out clean.  If baking all three loaves at once it may take up to 1 hour 50 mins.  For one loaf about 1 hour 15 mins.  Remove to rack to cool for 30 mins and then remove from the pans and allow to fully cool on the cooling rack.

Make a lemon drizzle icing and pour onto each fully cooled loaf.