Name: Cranberry & hazelnut cake
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: Cuts into 12 slices
Cuisine: English
Ingredients: 200g butter softened, plus a little extra for greasing; 100g raisin; 200g pot glacé cherry halved; 100g dried cranberries; 200g fresh or frozen cranberry; zest and juice 1 orange; 50ml sherry brandy, Disaronno or Frangelico; 250g light soft brown sugar; 1 tsp vanilla extract; 4 large eggs; 200g self-raising flour; 100g ground almond; 100g toasted hazelnut chopped; 1 tbsp mixed spice

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Cranberry & hazelnut cake

Cranberry & hazelnut cake

Cassie Best

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Cuts into 12 slices

Easy

Prep: 20 mins

Cook: 1 hr and 35 mins

A star rating of 4.5 out of 5.4 ratingsRate

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A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g butter

softened, plus a little extra for greasing
100g raisin
200g pot glacé cherry

halved
100g dried cranberries
200g fresh or frozen cranberry
zest and juice 1 orange
50ml sherry

brandy, Disaronno or Frangelico
250g light soft brown sugar
1 tsp vanilla extract
4 large eggs
200g self-raising flour
100g ground almond
100g toasted hazelnut

chopped
1 tbsp mixed spice

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Nutrition: per slice

kcal492
fat26g
saturates10g
carbs57g
sugars44g
fibre3g
protein7g
salt0.5g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment – high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.
step 2

Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.

Recipe from Good Food magazine, December 2012

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A star rating of 4.5 out of 5.4 ratings

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