Cranberry fruit loaf with cranberry sauce

Name: Cranberry fruit loaf with cranberry sauce
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 3 tbsp hazelnut oil or melted butter, plus extra for greasing; 500g plain flour, sifted; 225g golden caster sugar; 4 tsp baking powder; 1 tsp salt; 2 eggs, beaten; 350ml whole milk; 200g fresh (or frozen and thawed) cranberries, coarsely chopped; 100g mixed dried fruit; 100g skinned roasted hazelnuts, roughly chopped; For the cranberry sauce; 200g fresh or frozen cranberries; 100g caster sugar; Seeds from ½ vanilla pod; Juice of 4 small oranges

Easy
December 2006

Easy
December 2006

Serves 8-10
Hands on time 25 mins, 55 mins baking time, plus cooling

This cranberry loaf is a gorgeous alternative to Christmas cake – and can be served all year round.

Nutrition: per serving

Calories: 398kcals
Fat: 11g (1.7g saturated)
Protein: 7.8g
Carbohydrates: 71.3g (37g sugars)
Salt: 0.9g

Nutrition: per serving

Calories: 398kcals
Fat: 11g (1.7g saturated)
Protein: 7.8g
Carbohydrates: 71.3g (37g sugars)
Salt: 0.9g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp hazelnut oil or melted butter, plus extra for greasing
500g plain flour, sifted
225g golden caster sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
350ml whole milk
200g fresh (or frozen and thawed) cranberries, coarsely chopped
100g mixed dried fruit
100g skinned roasted hazelnuts, roughly chopped

For the cranberry sauce

200g fresh or frozen cranberries
100g caster sugar
Seeds from ½ vanilla pod
Juice of 4 small oranges

Ingredients

3 tbsp hazelnut oil or melted butter, plus extra for greasing
500g plain flour, sifted
225g golden caster sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
350ml whole milk
200g fresh (or frozen and thawed) cranberries, coarsely chopped
100g mixed dried fruit
100g skinned roasted hazelnuts, roughly chopped

For the cranberry sauce

200g fresh or frozen cranberries
100g caster sugar
Seeds from ½ vanilla pod
Juice of 4 small oranges

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and baseline a deep, 2-litre loaf tin. Sift the flour, sugar, baking powder and salt into a large bowl. Beat the eggs, milk and oil or butter in another bowl, then fold into the dry ingredients, followed by the fruit and nuts. Spoon the mixture into the loaf tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, make the sauce. Put the cranberries, sugar, vanilla and orange juice in a saucepan over a medium heat. Cook for 6-8 minutes, stirring occasionally, until the fruit breaks down and the mix looks jammy. Set aside to cool and thicken.
Serve the cake in slices with the cranberry sauce and some butter or cream cheese, if you wish.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and baseline a deep, 2-litre loaf tin. Sift the flour, sugar, baking powder and salt into a large bowl. Beat the eggs, milk and oil or butter in another bowl, then fold into the dry ingredients, followed by the fruit and nuts. Spoon the mixture into the loaf tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, make the sauce. Put the cranberries, sugar, vanilla and orange juice in a saucepan over a medium heat. Cook for 6-8 minutes, stirring occasionally, until the fruit breaks down and the mix looks jammy. Set aside to cool and thicken.
Serve the cake in slices with the cranberry sauce and some butter or cream cheese, if you wish.