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Cranberry Hazelnut Cake Recipe

By on December 19, 2017
Cranberry Hazelnut Cake Recipe

Cranberry Hazelnut Cake

Cranberry Hazelnut Cake Recipe


Delicious Cranberry hazelnut cake light and versatile fruitcake with a hint of spice and lots of berries. Ideal recipe for Christmas parties.

Cranberry Hazelnut Cake

Recipe source:


  1. Softened utter – 200g softened
  2. Raisin – 100g
  3. Glacé cherry Р200g halved
  4. Dried cranberries – 100g
  5. Fresh or frozen cranberry – 200g
  6. Zest and juice of 1 orange
  7. Brandy – 50 ml
  8. Light soft brown sugar – 250g
  9. Vanilla extract – 1 tsp
  10. Large eggs – 4
  11. Self-raising flour- 200g
  12. Ground almond – 100g
  13. Toasted hazelnut – 100g chopped
  14. Mixed spice – 1 tbsp

How to Make Orange Yogurt Cake


  • Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm cake tin and line with baking parchment.
  • 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 in preheated oven on 160C/140C fan/gas mark 3 for 1 hr and 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.
  • Decorate with icing of marzipan according to your choice.

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