Cranberry Fruitcake - cooking recipe

Ingredients

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

Preparation

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