Walnut, pecan and cranberry cake

Prep: 25 mins, Cooking: 40 mins
Rate this recipe
A moist, sweet and fragrant cake, perfect as a dessert served with cream.

By Food24 February 11 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

50 g dried cranberries
3 Tbs brandy
100 g walnuts
100 g pecan nuts
35 g breadcrumbs — white
1/2 tsp cinnamon — ground
1/4 tsp cloves — ground
90 g castor sugar
20 g flour — self-raising
2 tsp Baking powder
5 eggs — large
orange — grated zest and juice
icing sugar
125 g castor sugar
150 ml cranberry juice — or waterr
3 cloves
1 cinnamon — stick
1 star anise
lemon — zest and juice
Tap for ingredients
Tap for ingredients


Preheat your oven to 190°C.

Line a 23cm cake tin with baking paper and grease well. (A springform tin works best if you have one.)

Place the cranberries in a small bowl and pour the brandy over them. Set aside to soak.

Place 75g each of the walnuts and pecans in a food processor along with the breadcrumbs, cinnamon, cloves and castor sugar. Sift in the flour and baking powder. Whizz until you have a fine breadcrumb consistency.

Separate the eggs. Whisk the egg whites to stiff peak stage. Place the egg yolks in a different bowl with the orange juice and zest. Strain the cranberries and place the brandy with the egg yolks. Whisk until smooth.

Tip the flour mixture into a large bowl and add the soaked cranberries. Add the egg yolk mixture and fold in. Then add the whisked egg whites and use a large metal spoon to carefully fold these in until everything is combined.

Pour the mixture into your prepared tin and bake for 35-40 minutes or until an inserted skewer comes out clean.

While the cake is in the oven prepare the syrup. Place all of the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil, then reduce the heat and allow to simmer for 8 minutes. Set aside to cool, then strain into a jug just before the cake comes out of the oven.

Use a skewer to poke holes all over the cake after you take it out of the oven. Roughly chop the remaining walnuts and pecans and sprinkle these on top. Pour the cooled syrup all over the cake. Leave the cake to cool completely before removing from the tin and slicing. (Optional: dust the cake with icing sugar but be sure to do this just before serving.)

Serves 6-8

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.