Apple-Cranberry Cake

recipe from Jenny:

This cake is chock-full of fruit and, as cakes go, fairly healthy and not too sweet. And tasty!

Apple-Cranberry Cake

1/2 of a 12-oz pkg of fresh cranberries (or frozen)
1/2 cup sugar
1 cup water
2 apples, peeled and diced
2/3 cup sugar
3 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
1 cup chopped nuts
1 cup raisins or other dried fruit (optional)
¾ cup vegetable oil
1 tsp vanilla
~1/4 cup liquid (cranberry juice, orange juice, and water all work)
Preheat oven to 325º. In a small pot, bring to a boil ½ cup sugar and 1 cup water. Add cranberries and cook 10 minutes, stirring occasionally. Cool. Stir together cranberry mixture, apples, and the rest of the sugar and let stand 10 minutes. Combine dry ingredients in another bowl, then add nuts, raisins, oil, and vanilla to the apple-cranberry mixture. Stir fruit mixture into the dry ingredients, adding as much liquid as needed to make a thick batter. Pour into 9x13 inch greased pan and bake 50 minutes.
Variation: To make a plain apple cake (no cranberries), omit the cranberries, 1/2 cup sugar, and 1/2 cup water. Use 4 apples instead of 2 and 3/4 cup of sugar instead of 2/3. Continue as above.