Hazelnut fruitcake

Hazelnut fruitcake

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(18 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Cuts into 10 slices
Enjoy this 'glut and nut' cake, made with excess courgettes and apples, with a cup of tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal501
  • fat28g
  • saturates13g
  • carbs59g
  • sugars42g
  • fibre2g
  • protein7g
  • salt0.87g
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  • 225g soft, unsalted butter, plus a little extra for the tin
  • 100g bag blanched hazelnuts, half very roughly chopped



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

  • 225g light muscovado sugar
  • 225g self-raising flour
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 2 tsp mixed spice or ground cinnamon
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g courgettes, coarsely grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 eating apple, grated (about 85g/3oz flesh)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 250g mixed dried fruit


  1. Heat oven to 180C/160C fan/gas 4. Butter a deep, 20cm round cake tin and line the base and sides with baking parchment. Put the whole hazelnuts, plus 1 tbsp each of the sugar and flour, into a food processor and whizz until the hazelnuts are as fine as you can get them.

  2. Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, ¼ tsp salt, remaining flour and baking powder. Whizz until smooth. Remove the blade, then stir in the grated courgettes, apple and dried fruit.

  3. Spoon the mix into the tin, smooth the top, then scatter with the chopped hazelnuts, pressing them into the batter a little. Bake for 1 hr 10 mins (see tip, below), covering the top loosely with foil after 45 mins, until the cake is risen and golden. Cool in the tin for 20 mins, then remove and cool on a wire rack.

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Comments, questions and tips

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3rd Sep, 2018
I picked this recipe precisely for the seasonal 'nut and glut' ingredients it required, which I happen to have in abundance at the end of Summer. As another reader pointed out, the cake tends to collapse in the middle while cooking, but that didn't mean in my case that it was under cooked. Instead, the cake was perfectly 'done' in slightly over 1h, as suggested in the recipe. The cake was beautifully moist, at just the right sweetness, although rather too greasy. I would reduce the butter to use no more than 200g the next time.
Frantic Flapjack
11th Oct, 2016
I'm an experienced cake maker but almost had a nervous breakdown with this one! I squeezed the excess moisture out of the courgette with a tea towel and after 15 minutes extra in the oven pulled it out and tested it with a skewer which came out clean. I duly put it on a cooling rack and then noticed the middle collapsing inwards after about 10 minutes. I quickly put it back into a hot oven for half an hour. It still wasn't cooked so I took it out of the tin and put it into a microwave on high for 2 minutes. After cooling, it wasn't too bad! After a couple of days it's actually improved.
5th Aug, 2014
Beautiful cake, incredibly tasty, moist and keeps very well indeed. I think the people who leave out the nuts are missing out, the topping crunch really makes it! Maybe it could be replaced by a crumble or granola mix? A word of warning though, mine took a whole hour more to bake than the recipe stated, even after I thought I'd squeezed every drop of moisture from the courgettes.
28th Jun, 2014
A beautifully moist tasty cake what more can I say. I also omitted the nuts and added extra fruit.
31st Jul, 2013
I left out the nuts and just added extra dried fruit - it was lovely
16th Jul, 2013
I've made a few changes... i added 50 gr of dark chocolate chips, and since I only had sultanas and no dried fruit , decided to soak them in port wine before adding to the batter... Turned out great! Will make again for sure!
15th Oct, 2012
I have made this cake quite a few times now and it is always a hit with friends and family
30th Sep, 2012
Excellent recipe and very popular. Glad to hear it keeps well as my partner and I don't get through cakes very quickly! However, I also found that it takes a lot longer to prepare than 10 mins. I also decided to transfer all the mix to a bowl at the "Remove the blade"instruction. Wondered whether it would be better to start off in a bowl anyway?
30th Oct, 2011
Good cake will make this again, very moist ,only made this as I had alot of courgettes left over to use up ....
23rd Oct, 2011
Fantastic cake lovely and moist, everyone that I have made it for couldn't believe there was courgettes in it and really enjoyed it even the local constabulary!!!!!!!


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