Cran-Apple Muffincake

• 2 14 cups all-purpose flour
• 12 cup sugar
• 12 cup finely chopped pecans
• 1 tablespoon baking powder
• 34 cup land o lakes fat-free half-and-half
• 12 cup land o lakes butter, melted
• 1 cup tart cooking apple, peeled, cored, coarsely chopped
• 1 egg
• 1 teaspoon vanilla
• 1 cup fresh cranberries, chopped
• 12 cup powdered sugar
• 2 -3 teaspoons land o lakes fat-free half-and-half

1. Heat oven to 350F.
2. Combine flour, sugar, pecans and baking powder in large bowl.
3. Set aside.
4. Combine fat free half & half, butter, apple, egg and vanilla in medium bowl.
5. Stir into flour mixture just until moistened.
6. Gently stir in cranberries.
7. Spread batter into greased and floured 9-inch round cake pan.
8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean and cake is golden brown.
9. Cool 10 minutes; remove from pan.
10. Combine powdered sugar and enough fat free half & half for desired glazing consistency in small bowl.
11. Drizzle over warm cake.

flour, sugar, pecans, baking powder, butter, tart cooking apple, egg, vanilla, fresh cranberries, powdered sugar

Taken from www.food.com/recipe/cran-apple-muffincake-267367 (may not work)