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Three small spiced cranberry and nut bundt cakes, sprinkled with icing sugar Tried & Tested

Spiced cranberry and nut cakes

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These spiced cranberry and nut cakes are delicious, perfect to bake for a party or even for a treat for yourself!

Key Information

  • Prep:
  • Bake:
  • Serves:3
  • Skill level:easy

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Ingredients

For the bundt tins

  • Butter (unsalted) for greasing
  • Breadcrumbs a handful

For the cakes

  • 4 4 Pecan nuts chopped
  • 50g 1⅞ oz Cranberries (dried)
  • 40g 1½ oz Hazelnuts ground
  • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Cornflour
  • ½tsp ½tsp Baking powder
  • pinch pinch Cinnamon
  • 1tsp 1tsp Mixed spice
  • pinch pinch Salt
  • ½ ½ Orange(s) zest only, grated
  • 75g 2¾ oz Icing sugar plus extra for dusting (we use Silver Spoon) Icing sugar
  • 75g 2¾ oz Butter (unsalted)
  • 1 1 Egg(s) (free range)
  • 1 1 Egg yolk(s) (free range)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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. Classic mode Step 2

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

    Ingredients for this step

    • 4 4 Pecan nuts chopped
    • 50g 1⅞ oz Cranberries (dried)
    • 40g 1½ oz Hazelnuts ground
    • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
    • 1tbsp 1tbsp Cornflour
    • ½tsp ½tsp Baking powder
    • pinch pinch Cinnamon
    • 1tsp 1tsp Mixed spice
    • pinch pinch Salt
    • ½ ½ Orange zest
  3. Classic mode Step 3

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

    Ingredients for this step

    • 75g 2¾ oz Icing sugar plus extra for dusting (we use Silver Spoon) Icing sugar
    • 75g 2¾ oz Butter (unsalted)
    • 1 1 Egg(s) (free range)
    • 1 1 Egg yolk(s) (free range)
  4. Classic mode Step 4

    Add the flour-spice mixture and stir until blended.

  5. Classic mode Step 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. Classic mode Step 6

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

  7. Classic mode Step 7

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