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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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The hazelnuts can be replaced with chopped almonds or walnuts and multi-coloured glace cherries and mixed peel instead of cranberries. We prefer the cranberries and hazelnuts. Freezes well and is nice to have available over the holiday season. Ingredients:
1 cup flour |
1 teaspoon baking powder |
1 cup sugar |
1 pinch salt |
1 pinch freshly grated nutmeg |
1 pinch ground ginger |
1/2 cup orange juice |
2 tablespoons butter, melted |
4 tablespoons water |
1 egg, beaten |
1/2 cup cranberries |
1/2 cup hazelnuts, chopped |
1 tablespoon icing sugar |
Directions:
1. Sift together the dry ingredients and make a hole in the centre.
2. Stir in the orange juice, butter, water and egg.
3. Beat together until all the flour is incorporated.
4. Stir in the cranberries and nuts.
5. Grease and line a 9 x 5 loaf tin.
6. Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.
7. Remove from tin, peel off the paper and dust with icing sugar.
8. Slice and serve warm or cold with butter or cream cheese.
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