1988 WHOLE WHEAT CRANBERRY-APPLE CAKE

1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup oil
1/4 cup honey
1 teaspoon vanilla
2 eggs
3 cups peeled, sliced apples (3 medium apples)
2 cups cranberries, coarsely chopped
1 cup chopped nuts

Preheat oven to 350 degrees. Generously grease and flour 12-cup fluted tube pan. Lightly spoon flour into measuring cup, level off. In large bowl, combine dry ingredients. Add oil, honey, vanilla and eggs and beat 3 minutes at medium speed of mixer. Stir in apples, cranberries and nuts. Pour into pan. Bake 50 to 60 minutes, or until cake tests done. Cool upright in pan for 3 6minutes; invert and remove to serving plate to finish cooling.

Frosting: Combine 1 1/2 cups confectioners' sugar, 1/2 teaspoon cinnamon and 1 to 2 tablepoons milk. Blend until smooth. Drizzle over cooled cake; sprinkle with 2 to 4 tablespoons chopped nuts.

- From the Cranberry Connection