Christmas Loaf Cake
Equipment
- oaf tin 900 g
- Baking parchment
- Deep baking tray
- Mixing bowl
- Sharp knife
- spatula
Ingredients
- 115 g butter softened, plus extra for greasing
- 115 g muscovado sugar
- 4 eggs beaten
- 120 g self-raising flour
- 1 teaspoon baking powder
- 60 g brioche crumbs
- 200 g raisins and sultanas
- 150 g mixed peel
- 100 g dried figs chopped
- 50 g sour cherries
- 40 g chopped pecans and pistachios
- ½ teaspoon ground cinnamon
- ½ teaspoon ground mace
- 1 orange zest and juice
- 150 ml brandy
- 100 ml brandy for soaking after baking
- Icing sugar for serving (optional)
Instructions
- Combine the raisins, sultanas, cherries, figs, mixed peel, orange zest, orange juice, and 150 ml brandy in a bowl.
- Leave the fruit to soak while preparing the batter.
- Preheat the oven to 160°C (320°F).
- Grease a 900 g loaf tin and line it with baking parchment.
- Cream the butter and muscovado sugar until light and fluffy.
- Gradually beat in the eggs.
- Fold in the soaked fruit, flour, baking powder, brioche crumbs, cinnamon, mace, and chopped nuts.
- Transfer the batter to the prepared loaf tin.
- Bake for about 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
- Drizzle the remaining brandy evenly over the hot loaf.
- Cool completely in the tin before removing.
- Dust with icing sugar before serving if desired.
Notes & Wine Advice
Serving Tip:
Serve slightly warm with a dusting of icing sugar or a side of spiced cream or custard for added indulgence.Wine Pairing:
Pairs beautifully with sweet dessert wine that enhances the dried fruit and festive spice.Nutrition values
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About this Recipe:
The Brandy-Soaked Last-Minute Christmas Loaf Cake offers an impressive festive treat without the traditional waiting period of maturing a fruitcake. Unlike classic Christmas cakes that require weeks of gradual feeding, this recipe uses a soaking technique that quickly infuses dried fruit with deep, rich flavor. The inclusion of brandy or your preferred holiday spirit, along with orange zest and warm spices, creates a nostalgic winter aroma that fills the kitchen as it bakes — perfect for spontaneous celebrations or when guests arrive unexpectedly.
The texture combines a buttery crumb with juicy, plump fruit thanks to the pre-soaking step. Brioche crumbs add luxury and softness, while mixed peel, cherries, and figs contribute brightness and chewy contrast. The loaf format makes this cake easier to bake, store, and transport than its round, iced counterpart. It works beautifully for gifting; simply wrap in parchment and tie with ribbon for a thoughtful homemade present.
This loaf is versatile enough for afternoon tea, dessert, or for serving alongside holiday drinks. To adapt it, replace brandy with whisky or spiced rum, swap cherries for cranberries, or add nuts like almonds or walnuts for crunch. The simplicity of the method also makes it ideal for beginners wanting to try festive baking without the commitment of a traditional fruitcake timeline.
Whether sliced thickly and served warm, enjoyed at room temperature with coffee, or offered as part of a Christmas Day spread, this loaf cake proves that holiday baking can be both indulgent and achievable at the eleventh hour. It delivers comfort, flavor, and tradition in a format suited to modern festive life — proof that when it comes to Christmas baking, delicious results don’t always require advance planning.
