Brandy-Soaked Last-Minute Christmas Loaf Cake
This brandy-soaked Christmas loaf cake is the perfect festive solution when time is short but indulgence is required. Packed with plump dried fruits, warm spices, and a rich, buttery crumb, this loaf delivers the nostalgic flavor of a classic holiday cake — without the weeks of advance preparation. Moist, aromatic, and irresistibly sliceable, it’s ideal for last-minute celebrations, gifting, and cozy winter gatherings.
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
Calories: 395 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 15 g | Fiber: 3 g | Sugar: 39 g | Salt: 0.3 g
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