Brandy-Soaked Last-Minute Christmas Loaf Cake
Brandy-Soaked Last-Minute Christmas Loaf Cake
Equipment
- 900g loaf tin
- Baking parchment
- Deep baking tray
- mixing bowl
- sharp knife
- spatula
Ingrediënten
- 100 g dried figs chopped
- 115 g butter plus extra melted for tin
- 115 g muscovado sugar
- 120 g self-raising flour
- 150 ml brandy plus 100ml for soaking/baking
- 150 g mixed peel
- 200 g raisins and sultanas
- 40 g chopped pecans and pistachios
- 4 eggs beaten
- 50 g sour cherries
- 60 g brioche crumbs
- ½ tsp ground cinnamon
- ½ tsp ground mace
- 1 orange zested and juiced
- 1 tsp baking powder
- Icing sugar to serve (optional)
Instructies
- Combine raisins, sultanas, cherries, figs, mixed peel, and orange zest with juice and brandy in a bowl, stirring well and leaving the mixture to soak so the fruit plumps up.
- Preheat the oven, prepare the loaf tin with melted butter and parchment, then cream the butter and muscovado sugar until light and fluffy.
- Add eggs gradually, mix in the soaked fruit and remaining ingredients, and spoon the batter into the tin.
- Bake until a skewer comes out clean, then immediately drizzle more brandy over the warm loaf.
- Cool fully in the tin before slicing and serving, with optional icing sugar dusted over the top.
Notes / Tips / 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.Nutritional Information
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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.
