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Spiced Cranberry and Nut Cakes

Spiced Cranberry and Nut Cakes

Recipe Submitted By: bakingmad

These Spiced Cranberry and Nut Cakes are delicious, perfect to bake for a party or even for a treat for yourself!

Preparation Time	10 minutes
Baking Time	20 minutes
Portions	3
Skill Level	Easy
Average Rating

Spiced Cranberry and Nut Cakes Ingredients

4	Pecan Nuts, chopped
50 grams	Dried Cranberries
40 grams	Ground Hazelnuts
1 tbsp	Plain White Flour (Allinson Nature Friendly)
1 tbsp	cornflour
0.50 tsp	Baking Powder
pinch	Ground Cinnamon
1 tsp	Mixed Spice
pinch	Salt
pinch	Orange Zest grated
75 grams	Icing Sugar (Silver Spoon Homegrown)
75 grams	Butter softened
1	Happy Eggs
1	Happy Eggs yolk

Additional Ingredients

For the decoration:

Icing Sugar (Silver Spoon Homegrown) to dust

Further Additional Ingredients

For the Bundt tins:

	Butter
	Breadcrumbs

This recipe uses

How to make Spiced Cranberry and Nut Cakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180°C, 350°F, Gas 4. Butter 3 small Bundt tins and sprinkle with breadcrumbs, tilting the tins to coat the inside completely.
Mix together the pecan nuts, cranberries, hazelnuts, flour, cornflour, baking powder, spices, salt and orange zest.
Sift the icing sugar into a mixing bowl and beat with the butter until fluffy. Stir in the egg yolk and whole egg.
Add the flour-spice mixture and stir until blended.
Put into the tins and bake for about 20 minutes, testing with a skewer inserted into the cakes; it should come out clean.
Cool in the tins on a wire rack for 10 minutes, then remove and cool the cakes on a wire rack.
Sift a little icing sugar over the cakes just before serving.

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