Baking a Cranberry, White Chocolate and Macadamia Nut Loaf Cake

The Christmas season is very nearly over. But if you are like me- holding onto the festive eating traditions for as long as possible, and looking for ways to use up Christmas groceries, then look no further than this recipe to be your saviour sweet hit! 

 This week I baked a fresh Cranberry, White Chocolate and Macadamia Nut Loaf Cake. I am sure you agree we sometimes buy into the festive groceries without knowing what we will use them for. So here I am with a punnet of fresh cranberries and wondering what to do with them all. This is always great inspiration for me to come up with a loaf cake recipe.

I thought white chocolate and macadamia nut is a perfect combination to go with the fresh cranberries. Say goodbye to christmas and use up your festive ingredients with this wonderful loaf cake. We only have a few more days till we are all back at work and signing up for gym memberships! 

 This cake is quite heavy, because the cranberries, white chocolate and macadamia nut provide the cake with a lot of moisture when baked. So it may take a little while to cook. I recommend that you put some foil over the tin while cooking after about 45 minutes. This will ensure you can bake for longer without it catching on top.

INGREDIENTS 

For the Cake 

  • 225g unsalted butter, softened, plus a little to line the tin. 
  • 225g caster sugar 
  • 4 eggs beaten 
  • 1 tsp vanilla extract 
  • 225g self-raising flour, sifted 
  • 150g fresh cranberries 
  • 125g macadamia nuts 
  • 150g white chocolate chips 

 For the Topping 

  •  100g white chocolate, melted 
  • 150g fresh cranberries
    a pinch of icing sugar to dust

Method

  • Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture. 
  • Cut all the cranberries in half and dust in a little flour, then carefully stir the fruit and chocolate into the mixture. Chop the macadamia nuts roughly into small chunks and fold in to the mixture. Spoon into the prepared tin. 
  •  Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Because this cake is quite heavy and there is a lot of moisture, it can take a little longer, but best to keep checking and cover with foil if it starts to catch. Make sure you don’t mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. 
  •  Melt the white chocolate and use a fork to swish the melted chocolate over the cooled cake. Then place the whole cranberries on top, the chocolate should ensure they stick. Finally, dust with icing sugar. 
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