1/2 Cup dried cranberries
3 Tbsp Whiskey
2 Cups flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp Apple Pie Spice Blend
1/2 tsp Sea Salt, Fine
1 Cup packed light brown sugar
1 Cup granulated sugar
1 Cup unsalted butter, softened.
3 large eggs
1 tsp Vanilla Extract, Mexican
3 Golden Delicious apples, peeled, cored, and cut into 1/2″ dice
1 Cup pecans, chopped
1/3 Cup Crystallized Ginger, Diced
In a small bowl, combine cranberries and whiskey. Let stand until plum, about 1 hour. Drain, discarding extra liquid and set aside.
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly butter and flour a Bundt [or ring] pan. In a large mixing bowl, sift together flour, baking powder, soda, Apple Pie Spice, and salt. Add sugars, butter, eggs and vanilla. Using a mixer, mix on high, until mixture is pale and smooth. Stir in apples, pecans, ginger and cranberries. Spoon into pan.
Bake until the center of the cake is cooked and a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack for 10 minutes, then invert and unmold onto rack and cool completely.
Dust cooled cake with powdered sugar.