Quick Christmas recipe for 10 people, takes only 15 mins; recipe has raisins, sour cherries, figs, mixed peel, orange, brandy, butter, muscovado sugar, egg, self-raising flour, baking powder, brioche, pecans, mace, cinnamon and icing sugar.
Last-minute Christmas loaf cake
Course: Quick Christmas
Servings
10
servings
Prep time
25 mins
Ingredients
- Egg: 4 eggs, beaten
- Butter: 115g butter, plus extra melted for the tin
- Cinnamon: 1/2 tsp ground cinnamon
- Orange: 1 orange, zested and juiced
- Self Raising Flour: 120g self-raising flour
- Baking Powder: 1 tsp baking powder
- Muscovado Sugar: 115g muscovado sugar
- Raisins: 200g raisins and sultanas
- Brandy: 250ml brandy
- Icing Sugar: icing sugar, to serve (optional)
- Mace: 1/2 tsp ground mace
- Mixed Peel: 150g mixed peel
- Brioche: 60g brioche crumbs
- Sour Cherries: 50g sour cherries
- Figs: 100g dried figs, chopped
- Pecans: 40g chopped pecans and pistachios
Directions
- 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.
- 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.
