Cranberry & hazelnut cake

Fruitcake recipe for 4 - 8 people, takes only 35 mins; recipe has butter, raisin, glace cherry, dried cranberries, cranberry, orange, sherry, brown sugar, vanilla extract, large egg, self-raising flour, ground almond, hazelnut and mixed spice.

Cranberry & hazelnut cake

Cranberry & hazelnut cake

Recipe by Chef Soomro Course: Fruitcake

4 - 8

Prep time

20 mins


  • Butter: 200g butter, softened, plus a little extra for greasing
  • Brown Sugar: 250g light soft brown sugar
  • Orange: zest and juice 1 orange
  • Self Raising Flour: 200g self-raising flour
  • Ground Almond: 100g ground almond
  • Raisin: 100g raisin
  • Vanilla Extract: 1 tsp vanilla extract
  • Large Egg: 4 large eggs
  • Cranberry: 200g fresh or frozen cranberry
  • Mixed Spice: 1 tbsp mixed spice
  • Glace Cherry: 200g pot glace cherry, halved
  • Sherry: 50ml sherry, brandy, Disaronno or Frangelico
  • Dried Cranberries: 100g dried cranberries
  • Hazelnut: 100g toasted hazelnut, chopped


  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.