Cranberry & hazelnut cake
A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!
Difficulty and servings
CUTS INTO 12 slices
Preparation and cooking times
Prep 20 mins
Cook 1 hr 35 mins
- 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.
- 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.
PER SLICE
492 kcalories, protein 7g, carbohydrate 57g, fat 26 g, saturated fat 10g, fibre 3g, sugar 44g, salt 0.5 g
Recipe from Good Food magazine, December 2012.
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Ingredients
- 200g butter , softened, plus a little extra for greasing
- 100g raisins
- 200g pot glacé cherries , halved
- 100g dried cranberries
- 200g fresh or frozen cranberries
- 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 almonds
- 100g toasted hazelnuts , chopped
- 1 tbsp mixed spice
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Difficulty and servings
CUTS INTO 12 slices
Preparation and cooking times
Prep 20 mins
Cook 1 hr 35 mins
Ingredients
- 200g butter , softened, plus a little extra for greasing
- 100g raisins
- 200g pot glacé cherries , halved
- 100g dried cranberries
- 200g fresh or frozen cranberries
- 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 almonds
- 100g toasted hazelnuts , chopped
- 1 tbsp mixed spice
PER SLICE
492 kcalories, protein 7g, carbohydrate 57g, fat 26 g, saturated fat 10g, fibre 3g, sugar 44g, salt 0.5 g
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13 December 2012
Applepie commented on this recipe
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15 December 2012
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16 December 2012
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