Cranberry & hazelnut cake

Cranberry & hazelnut cake

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 35 mins

Easy

Cuts into 12 slices
A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal492
  • fat26g
  • saturates10g
  • carbs57g
  • sugars44g
  • fibre3g
  • protein7g
  • salt0.5g
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Ingredients

  • 200g butter, softened, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g raisin
  • 200g pot glacé cherry, halved
  • 100g dried cranberries
  • 200g fresh or frozen cranberry
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50ml sherry, brandy, Disaronno or Frangelico
  • 250g light soft brown sugar
  • 1 tsp vanilla extract
  • 4 large egg
  • 200g self-raising flour
  • 100g ground almond
  • 100g toasted hazelnut, chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tbsp mixed spice

Method

  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.

  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.

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Comments, questions and tips

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Comments (6)

stephbo's picture
3.75

We really enjoyed this cake. Couldn't find fresh or frozen cranberries when I wanted to make it, so replaced with soft eating apricots, chopped. Used Cointreau as that's what I had, and thought the orange flavour would complement the other flavours. I made a fairly thick glacé icing to cover - was just right. Discovered my round cake tin was missing, but it made 2 x 2lb loaf cakes very well.

kingthorpe's picture
4

Great looking cake! It does take nearly 2 hours to cook. It I also very forgiving as I put eggs in before creaming the sugar, butter and vanilla. I realised mistake and whizzed it at max revs and added 4 tbsps flour (one for each egg) to get rid of the curdled look and it worked
Will use again!

mdthesaturdays2's picture

The same as applepie asked can orange juice be used instead of alcohol?

kingthorpe's picture
4

Don't think orange juice instead of alcohol would do any harm at all

susansaunders's picture

Tip in magazine says replace the 100g fresh cranberries for dried to keep longer - but cake has 200g fresh in it! Printing error or replace half?

applepie21's picture

Can I use orange juice instead of the alcohol?

Questions (1)

Clare Funston's picture

Hi
Can I make this in advance for Christmas presents - will it keep without freezing?
Also wanted to make them slightly smaller using a 6"round cake tin, would be great if someone could advise me on the scaling down and cooking time etc.
Thanks.
Clare.

Tips (1)

JaneGreenwood's picture

You can now buy freeze dried raspberry powder on eBay, from honeyberryfoods, to save the pestle and mortar trauma!