Cranberry Fruitcake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups walnuts, toasted, coarsely chopped
• 1 1/2 cups golden raisins
• 1 cup dried cranberries
• 1 tablespoon all-purpose flour
• 1 1/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs
• 1/2 cup brandy
• 1 tablespoon pure vanilla extract
• 3/4 cup walnut halves, toasted
• 1/3 cup apple jelly

1. Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
3. In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
4. In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
5. On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
6. Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
7. Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from oven & cool in pan for 10 minutes.
9. Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
10. Cool completely, then melt apple jelly & brush over cake. Refrigerate.

flour, baking powder, salt, walnuts, golden raisins, cranberries, flour, sugar, unsalted butter, eggs, brandy, vanilla, walnut halves, apple jelly

Taken from www.food.com/recipe/cranberry-fruitcake-305888 (may not work)