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Last-minute Christmas loaf cake cut into slices and served with a cup of tea

Last-minute Christmas loaf cake

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hrs soaking
  • Easy
  • Serves 10

Unexpected guests and no Christmas cake to serve? This last-minute loaf tastes as if it had been made in November. Decorate with a snow shower of icing sugar

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal518
fat17g
saturates7g
carbs67g
sugars52g
fibre4g
protein7g
salt0.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2017

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Overall rating

Rating: 5 out of 5.6 ratings
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