1. Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size. 2. Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden colour. Pour into prepared bowl, swirling to coat. Reserve. 3. Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider. 4. In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture. 5. Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
