Cranberry & hazelnut cake

• butter↗200g g

  softened, plus a little extra for greasing

• raisin↗100g g
• pot glacé cherry200g g

  halved

• dried cranberries↗100g g
• fresh or frozen cranberry200g g
• zest and juice 1 orange
• sherry↗50ml ml

  brandy, Disaronno or Frangelico

• light soft brown sugar↗250g g
• vanilla extract↗1 tsp tsp
• large eggs↗4
• self-raising flour↗200g g
• ground almond↗100g g
• toasted hazelnut100g g

  chopped

• mixed spice1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment – high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.

2. 2

   Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.