From my kitchen to yours, a recipe for Thanksgiving breakfast

(always a tricky meal). 

Happy Holidays!

        -Jody Adams

Apple-Cranberry-Pecan Cake

1. Preheat the oven to 350°F.
2. Grease and flour a 10 inch tube pan.
3. Beat 3 large eggswell.
4. Add 1 cup white sugar, ½ cup brown sugar, ½ teaspoon each of ground cinnamon, nutmeg and ginger, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons vanilla and 1 cup vegetable oil, and beat until well combined.
5. Add 3 cups unbleached all-purpose flour and mix until just combined.
6. Using a wooden spoon, stir in 3 medium apples, peeled, cored and diced, 1 cup chopped fresh cranberries, 1 cup pecans, coarsely chopped.
7. The batter will be quite thick. Spoon the batter into the prepared pan. Bake on the middle rack in the oven for 1 ¼ to 1 ½ hours. The cake should start to just pull away from the pan.
8. Cool on a rack for 10 minutes, and then serve warm with good strong coffee.