Ingredients
2 cups all-purpose flour1 cup packed brown sugar1 cup vegetable oil1 cup Sourdough Starter2 packages (3.4 ounces each) instant French vanilla pudding mix1/2 cup buttermilk3 eggs2 tablespoons sugar1 tablespoon ground cinnamon1-1/2 teaspoons baking powder1/2 to 1 teaspoon ground nutmeg1 teaspoon vanilla extract1/2 teaspoon salt1/2 teaspoon baking soda3/4 cup dried cranberriesTOPPING:1/4 cup sugar1/2 teaspoon ground cinnamon
Preparation
In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
