Cranberry & hazelnut cake
- Preparation and cooking time
- 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!
- 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
- 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.