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Cranberry Fruitcake

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“Cranberries & raisins -- How can I go wrong with this recipe, one that I snagged from my favorite cranberry cookbook, The Joy of Cranberries: The Tangy Red Treat, which was sent to me by my partner in the current Cookbook Swap!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
  2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
  3. In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
  4. In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
  5. On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
  6. Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
  7. Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
  8. Remove from oven & cool in pan for 10 minutes.
  9. Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
  10. Cool completely, then melt apple jelly & brush over cake. Refrigerate.

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