Cranberry pecan & ginger loaf

Name: Cranberry pecan & ginger loaf
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 21
Cuisine: Global
Ingredients: 250 grams pack butter; 175 grams pecan halves; 250 grams light muscovado sugar; 175 grams dried cranberries; 175 grams dried apricots, chopped; 1 large grated zest and juice orange; 5 Tbsps brandy; 4 eggs; 300 grams plain flour; 2 teaspoons each baking powder and ground ginger; 1 teaspoon ground cinnamon; 50 grams crystallised ginger, chopped; 3 Tbsps apricot jam; 250 grams block marzipan; 1 stick extra pecans, dried apricots, vanilla pod, cinnamon sliced ginger, glacé cherries and cranberries, to decorate

Need a lacto ovo vegetarian hor d'oeuvre? Cranberry pecan & ginger loaf could be a spectacular recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 21 servings with 374 calories, 5g of protein, and 20g of fat each. A mixture of eggs, apricot jam, extra pecans, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

Heat oven to 150C/fan 130C/gas

Equipment you will use

Oven

Butter and double line the base and sides of a 20cm square deep cake tin with baking parchment. Grind 100g of the pecans in a food processor.

Ingredients you will need

Butter

Pecans

Base

Equipment you will use

Food Processor

Cake Form

Chop up the butter and put in a large heavy-based pan with the sugar, cranberries, apricots, orange zest and juice and brandy. Bring slowly to the boil, stirring until the butter is melted, then simmer for 10 mins until the fruits are plump and glossy.

Ingredients you will need

Cranberries

Orange Zest

Apricot

Brandy

Butter

Fruit

Juice

Sugar

Equipment you will use

Frying Pan

Remove from the heat and cool for 30 mins.

Beat the eggs lightly. Sift together the flour, baking powder, ground ginger and cinnamon. Stir the eggs, ground pecans, remaining pecan halves, flour mixture and crystallised ginger into the pan, stirring until well mixed.

Ingredients you will need

Baking Powder

Ginger

Pecans

Cinnamon

All Purpose Flour

Egg

Equipment you will use

Frying Pan

Spoon into the prepared tin and smooth the top.

Bake for 1 hr, then reduce the temperature to 140C/fan 120C/gas 1 and cook for a further 1-2 hrs, until the cake feels firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, turn out, then remove the paper and leave to cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

Skewers

Warm the jam with 1 tbsp water, then press through a sieve into a bowl.

Ingredients you will need

Water

Jam

Equipment you will use

Sieve

Bowl

Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icing sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges.

Ingredients you will need

Powdered Sugar

Marzipan

Roll

Jam

Cut in half.

Brush the remaining jam over the marzipan, then decorate the tops with dried fruits, nuts and other ingredients of your choice. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.

Ingredients you will need

Marzipan

Fruit

Nuts