Name: Mini cranberry, hazelnut and sultana loaves
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 175 gram butter, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla essence; 3 eggs; 1/2 cup milk; 2/3 cup sultanas; 2/3 cup dried sweetened cranberries; 2/3 cup hazelnut meal (ground hazelnuts); 1 cup plain flour; 1 teaspoon baking powder; 2 teaspoon ground cinnamon; Whipped lemon butter; 50 gram butter, at room temperature; 1/2 cup icing sugar; 1 teaspoon finely grated lemon zest; 2 teaspoon lemon juice

Ingredients

175 gram butter, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla essence

3 eggs

1/2 cup milk

2/3 cup sultanas

2/3 cup dried sweetened cranberries

2/3 cup hazelnut meal (ground hazelnuts)

1 cup plain flour

1 teaspoon baking powder

2 teaspoon ground cinnamon

Whipped lemon butter

50 gram butter, at room temperature

1/2 cup icing sugar

1 teaspoon finely grated lemon zest

2 teaspoon lemon juice

Method

1.Preheat oven to 170°C/150°C fan-forced. Grease an 8-hole (3/4-cup) mini loaf tray. Line bases and long sides with baking paper, extending paper at long sides for handles. Using an electric mixer. beat butter, sugar and vanilla in a medium bowl until mixture is light and creamy.

2.Add eggs, one by one, beating well after each addition. Transfer to a large bowl. Add milk, sultanas, cranberries, hazelnut meal, sifted flour, baking powder and cinnamon; fold to combine.

3.Spoon mixture evenly into prepared holes; smooth tops. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool. Serve loaves with lemon butter.

4.WHIPPED LEMON BUTTER: Using an electric mixer, beat butter, sifted sugar and zest in a medium bowl until pale and creamy. Beat in juice.

Wrap loaves. They will keep, frozen, for up to 1 month. To line mini loaf tray, cut baking paper into 8 x 15x 8cm rectangles. Makes 8
Note

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Ingredients

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