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    You are in: Home / Recipes / Cranberry Fruitcake Recipe
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    Cranberry Fruitcake

    Cranberry Fruitcake. Photo by French Tart

    1/1 Photo of Cranberry Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Sydney Mike's Note:

    Cranberries & raisins -- How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap!

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
    2. 2
      In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
    3. 3
      In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
    4. 4
      In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
    5. 5
      On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
    6. 6
      Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
    7. 7
      Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
    8. 8
      Remove from oven & cool in pan for 10 minutes.
    9. 9
      Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
    10. 10
      Cool completely, then melt apple jelly & brush over cake. Refrigerate.

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    Ratings & Reviews:

    • on August 02, 2008


      Another fruity winner from the kitchen of Syd! I LOVE this type of fruit cake and this was wonderful. I am SO sorry that I did not have enough cranberries - they are not easy to find in France and are quite expensive, so I was only able to use about 1/4 of a cup. I added a few sultanas and currants to make up for the shortfall, and some extra walnuts too. I used my own apple jam and decided to add ALL of my walnuts to the cake mixture, rather than put them on the top, as I was worried they might burn and become bitter after 75 minutes of cooking - my cake took nearer 90 minutes to cook, but ovens do vary. I used a bread loaf tin and it turned out very well. Made for Holiday tag - thanks Syd! FT:-)

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    Nutritional Facts for Cranberry Fruitcake

    Serving Size: 1 (78 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 307.1
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 6.0 g
    Cholesterol 64.4 mg
    Sodium 145.9 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 1.7 g
    Sugars 18.8 g
    Protein 4.8 g

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