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Hazelnut Cranberry Christmas Fruit Cake

Oops! I am a few weeks late with posting this cake. Nevertheless, it is never too early to prepare for 2012’s christmas right? Well, I sure wish I will be more organised this year.

Truth be told, I have not made a Christmas Fruit cake in years. The last time I made it, I had the patience to soak the fruits in DOM or brandy if you have any in October. Then, I baked the cake in November and stored it in the fridge, patiently brushing the cake with liquor every week to ensure that it is a booze filled cake by the time it was Christmas time.

I did not know how I found such patience!

As this year, we get to celebrate Christmas in Perth, I thought I should make something. Getting into the baking mode, I found a hazelnut Christmas cake recipe from I adapted a few things, including adding in cranberries and using Kalua instead of Frangelico (I simply did not have it in my kitchen).

The result was a rich, fruit filled cake. Even though the recipe called for a 9 inch cake tin (Or around 22 cm), I found that there was enough batter to make 10 more mini cakes! It was certainly a very generous recipe. I am sure you could even use your muffin tin if you do not have one of those mini loaf tin like mine.

Bite into a rich, juicy fruit cake with the crunch of hazelnuts..yum. I want Christmas again!

Hazelnut Cranberry Christmas Fruit Cake
500 grams of mixed fruit
100 grams of glade cherries
400 grams of cranberries
1 cup of Kalua or Frangelico

250 grams butter
1 cup of brown sugar
1 tablespoon of mango marmalade or lime if you have any
6 eggs lightly whisked
150 grams of crushed hazelnuts, toasted
2 cups of plain flour
1 cup of self raising
1/4 cup of cocoa powder
2 tablespoon of kalua, extra

Soak fruits in 1 cup of kalua overnight.

Preheat oven to 150C. Line a 9 inch cake tin and oiled a muffin tray or mini loaf tray.

Beat butter and sugar together. Add eggs, and marmalade. Add in all the fruits. Fold in both flours and cocoa powder. Finally fold in hazelnuts.

Spoon in cake tins. Bake for around 1 hr for the mini loaf/muffin, and 1.5 to 2 hours for the cake. Test with a skewer (that if it comes out clean). Remove from oven and cool slightly before brushing it ith extra kalua or frangelico. COver with foil and set in pan to cool completely.



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