Cointreau, Cranberry & Apple Cake

• 170 g craisins
• 1/2 cup Cointreau liqueur
• 2 large eggs
• 4 egg whites
• 1/2 cup canola oil
• 1 cup sugar
• 2 1/2 cups self raising flour
• 5 large apples (peeled, cored & cubed into approx 1cm cubes)

1. Pre heat oven to 180c.
2. Line a 13x9x2" baking tin with silicone paper.
3. In a small bowl combine craisins & cointreau and put to one side.
4. In a large bowl combine eggs, egg whites, canola oil & sugar until well combined.
5. Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined. The mixture may look too thick but the apples will release a lot of moisture when cooking. If you feel it needs thinning add a splash more cointreau.
6. Spoon into lined baking tin & spread evenly.
7. Bake for 40 minutes until tests done with a skewer.
8. Wonderful served warm with a cold glass of milk & also freezes well.

craisins, liqueur, eggs, egg whites, canola oil, sugar, flour, apples

Taken from www.food.com/recipe/cointreau-cranberry-apple-cake-425818 (may not work)