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Last-minute Christmas loaf cake

Ingredients

  1. Step 1 200g raisins and sultanas
  2. Step 2 50g sour cherries
  3. Step 3 100g dried figs , chopped
  4. Step 4 150g mixed peel
  5. Step 5 1 orange , zested and juiced
  6. Step 6 250ml brandy
  7. Step 7 115g butter , plus extra melted for the tin
  8. Step 8 115g muscovado sugar
  9. Step 9 4 eggs , beaten
  10. Step 10 120g self-raising flour
  11. Step 11 1 tsp baking powder
  12. Step 12 60g brioche crumbs
  13. Step 13 40g chopped pecans and pistachios
  14. Step 14 ½ tsp ground mace
  15. Step 15 ½ tsp ground cinnamon
  16. Step 16 icing sugar , to serve (optional)
Last-minute Christmas loaf cake
Calories: 518 Carbohydrate: 67 g Protein: 7 g Fat: 17 g
Cook time: 100 minutes Prep time: 25 minutes Total time: 125 minutes Servings: 10

TAGS

Afternoon tea Dessert Treat cake Christma Christmas-kitchen Festive Indulgent Last minute christma Tom Kerridge

Directions

  1. 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.
  2. 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.