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@washingtonpost: Iranian photojournalist Yalda Moaiery has spent years documenting wars and conflicts around the world. Now, she’s been sentenced to 15 years in prison over her reporting in Iran. Watch her interview with Freedom Desk host Jason Rezaian by tapping the link.

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Thursday 05 November 2026 21:12:20 GMT
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Celebrate harvest flavors with this Cranberry Apple Pecan Bundt Cake! This moist, tender spice cake is filled with tart cranberries and sweet apples, then topped with a rich caramel glaze, powdered sugar, and toasted pecans. It's a beautiful centerpiece dessert that balances sweet and tangy in every slice. Yields 4 to 6 servings. Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 3 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 cup sour cream 1 cup tart fresh cranberries, coarsely chopped 1 cup peeled and diced tart apples (such as Granny Smith) 1/2 cup chopped pecans 1 cup store-bought or homemade caramel sauce 1 tablespoon powdered sugar (for dusting) Instructions: 1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan. 2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. 3. Beat butter, granulated sugar, and brown sugar in a large bowl for 3-4 minutes until light and fluffy. 4. Add eggs one at a time, then stir in vanilla extract. 5. Alternately add dry flour mixture and sour cream, mixing until just combined. 6. Gently fold in cranberries and apples. 7. Spoon batter evenly into the pan. 8. Bake for 45-55 minutes, or until a toothpick comes out clean. 9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. 10. Drizzle warm caramel sauce over the cooled cake. 11. Garnish with pecans and powdered sugar before slicing. Chef's Notes: - Toss cranberries and apples in flour to prevent sinking. - This cake tastes even better the next day! Approximate Nutrition per serving: Calories: 490 | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Sodium: 310mg | Sugar: 48g #NancyG #TheRecipeCollector #BundtCake #FallDessert #CranberryApple
Celebrate harvest flavors with this Cranberry Apple Pecan Bundt Cake! This moist, tender spice cake is filled with tart cranberries and sweet apples, then topped with a rich caramel glaze, powdered sugar, and toasted pecans. It's a beautiful centerpiece dessert that balances sweet and tangy in every slice. Yields 4 to 6 servings. Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 3 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 cup sour cream 1 cup tart fresh cranberries, coarsely chopped 1 cup peeled and diced tart apples (such as Granny Smith) 1/2 cup chopped pecans 1 cup store-bought or homemade caramel sauce 1 tablespoon powdered sugar (for dusting) Instructions: 1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan. 2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. 3. Beat butter, granulated sugar, and brown sugar in a large bowl for 3-4 minutes until light and fluffy. 4. Add eggs one at a time, then stir in vanilla extract. 5. Alternately add dry flour mixture and sour cream, mixing until just combined. 6. Gently fold in cranberries and apples. 7. Spoon batter evenly into the pan. 8. Bake for 45-55 minutes, or until a toothpick comes out clean. 9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. 10. Drizzle warm caramel sauce over the cooled cake. 11. Garnish with pecans and powdered sugar before slicing. Chef's Notes: - Toss cranberries and apples in flour to prevent sinking. - This cake tastes even better the next day! Approximate Nutrition per serving: Calories: 490 | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Sodium: 310mg | Sugar: 48g #NancyG #TheRecipeCollector #BundtCake #FallDessert #CranberryApple
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