Cranberry & hazelnut cake

Cranberry & hazelnut cake

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
492
protein
7g
carbs
57g
fat
26g
saturates
10g
fibre
3g
sugar
44g
salt
0.5g

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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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.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

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Comments

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kingthorpe's picture
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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
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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?

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