Christmas Loaf Cake
Christmas Loaf Cake is a rich fruit cake filled with dried fruit, warm spices, citrus, and brandy. Unlike a traditional Christmas cake that requires weeks of feeding, this easy loaf develops wonderful festive flavor in just a day or two, making it perfect for holiday baking, edible gifts, and seasonal gatherings.
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
Calories: 395 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 15 g | Sugar: 39 g