Spiced cranberry and nut cakes - recipe

Spiced cranberry and nut cakes

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For the bundt tins

For the cakes

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  1. 1

    Heat the oven to 180°C (160°C, gas mark 4). Butter 3 small Bundt tins and sprinkle with breadcrumbs, tilting the tins to coat the inside completely.

  2. 2

    Mix together the pecan nuts, cranberries, ground hazelnuts, flour, cornflour, baking powder, spices, salt and orange zest.

    For this step you'll need:

    • 4 Pecan nuts chopped
    • 50g Cranberries (dried)
    • 40g Hazelnuts ground
    • 1 tbsp Plain white flour
    • 1 tbsp Cornflour
    • ½tsp Baking powder
    • pinch Cinnamon
    • 1tsp Mixed spice
    • pinch Salt
  3. 3

    Sift the icing sugar into a mixing bowl and beat with the butter until fluffy. Stir in the egg yolk and whole egg.

    For this step you'll need:

    • 75g Icing sugar plus extra for dusting
    • 75g Butter (unsalted)
    • 1 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)
  4. 4

    Add the flour-spice mixture and stir until blended.

  5. 5

    Put into the tins and bake for about 20 minutes, testing with a skewer inserted into the cakes; it should come out clean.

  6. 6

    Cool in the tins on a wire rack for 10 minutes, then remove and cool the cakes on a wire rack.

  7. 7

    Sift a little icing sugar over the cakes just before serving.

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