Last-minute Christmas loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus 2 hrs soaking
- Easy
- Serves 10
Skip to ingredients
Showing items 1 to 3 of 6
- 200g raisinsand sultanas
- 50g sour cherries
- 100g dried figschopped
- 150g mixed peel
- 1 orangezested and juiced
- 250ml brandy
- 115g butterplus extra melted for the tin
- 115g muscovado sugar
- 4 eggsbeaten
- 120g self-raising flour
- 1 tsp baking powder
- 60g briochecrumbs
- 40g chopped pecansand pistachios
- ½ tsp ground mace
- ½ tsp ground cinnamon
- icing sugarto serve (optional)
Nutrition: Per serving
- kcal518
- fat17g
- saturates7g
- carbs67g
- sugars52g
- fibre4g
- protein7g
- salt0.7g
Method
step 1
Tip the fruit and peel into a bowl with the orange juice and zest and 150ml of the brandy. Stir well, then leave in a warm place for 2 hrs for the fruit to plump up.
step 2
Heat oven to 170C/150C fan/gas 4. Brush a 900g loaf tin with the melted butter, then line with baking parchment. Beat the muscovado sugar and butter until light and fluffy, then add the eggs one at a time. Mix in the fruit and the rest of the ingredients except for the remaining brandy and icing sugar. Spoon the mixture into the loaf tin, put the tin in a deep tray and bake for 1 hr 15 mins-1 hr 30 mins or until a skewer prodded in comes out clean. Remove from the oven and immediately pour over the brandy (this makes it easier for the cake to soak it up). Leave to cool, then dust with icing sugar, if using.
