John Myers
Cake – Nut Cake with Cranberries
The perfect cake – nut cake with cranberries recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 100 g Ground hazelnuts
- 1 tbsp Baking powder
- 100 g Brown cane sugar
- 100 g Margarine
- 2 Eggs
- 0,5 Vials Taste of rum
- 300 ml Milk
- 150 g Natural yoghurt
- 3 tbsp Hazelnut brittle
- 50 g Dried cranberries
- Mix the flour, ground hazelnuts, baking powder and sugar. Melt the margarine and add to the flour mixture along with the eggs, the rum flavor, the milk and the yoghurt and stir everything into a smooth dough. Finally, carefully stir in the hazelnut brittle and cranberries evenly.
- Fill the dough into a loaf pan (I took a small loaf pan and my pork baking pan), put it in the oven (preheat it to 175 degrees with top and bottom heat) and bake for about 70 minutes (I have the pork baking pan removed after approx. 50 minutes).
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