Prep 15 mins
Cook 1 hr
The hazelnuts can be replaced with chopped almonds or walnuts and multi-coloured glace cherries and mixed peel instead of cranberries. We prefer the cranberries and hazelnuts. Freezes well and is nice to have available over the holiday season.
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1 pinch salt
- 1 pinch freshly grated nutmeg
- 1 pinch ground ginger
- 1⁄2 cup orange juice
- 2 tablespoons butter, melted
- 4 tablespoons water
- 1 egg, beaten
- 1⁄2 cup cranberries
- 1⁄2 cup hazelnuts, chopped
- 1 tablespoon icing sugar
- Sift together the dry ingredients and make a hole in the centre.
- Stir in the orange juice, butter, water and egg.
- Beat together until all the flour is incorporated.
- Stir in the cranberries and nuts.
- Grease and line a 9 x 5 loaf tin.
- Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.
- Remove from tin, peel off the paper and dust with icing sugar.
- Slice and serve warm or cold with butter or cream cheese.
11/17/02: This little cake is quite addictive. The cranberries all rose to the top and made for a pretty presentation. I used walnuts and the combination was great. I don't know if it is an error, but the ratio of sugar to flour seemed weird. I ended up with a small cake dense that had almost a crispy, candy like edge that was extremely tasty. So, even if it is a typo, it worked for me :) These cakes would be lovely wrapped it colored plastic wrap and some ribbons for the holiday. P.S. I needed about 10 more minutes for baking. 12/09/03: I wanted to update this review with more info. Everyone loves this cake, so I decided to have a go at doubling it. I used a small lasagna dish (about 11 x 7) and baked for 1 hour and 25 minutes. Came out just as good as baking in the loaf pan, but more to go around! Also, I realized I was out of ginger, so as a last minute sub, I used a couple dashes of pumpkin pie spice. I also used a little extra nutmeg to compensate. Thanks for this recipe, which is now a holiday tradition in our house!
Batter seemed thin. Didn't have cranberries or hazelnuts, so I used currants and walnuts instead. Unfortunately, the currants sank to the bottom. Regardless, this is very tasty. I like the crispy toffee-like edging. This is a keeper and will make again. Goes great with a cuppa! Thanks Derf!
Tasty, addictive, more-ish...subbed 1/2 white flour with 1/2 wholemeal flour, used mixed fruit and walnut, lovely texture, very easy to make. Also reduced half the sugar and it was still plenty for me, as well as subbing butter with 1 1/2 tablespoons vegetable oil. Next time I'll add abit more spice. Sorry to make so many substitutions, but then you could say this was a great inspiration! Thanks!