As the festive season approaches and the scent of cinnamon dances in the air, I find myself reminiscing about the sweet delights of Christmas past. One of my favorite traditions is baking a loaf cake that captures the essence of the holidays in every bite. This Easy Christmas Loaf Cake is a true gem, perfectly moist and brimming with rich, plump fruits that remind me of family gatherings. What makes it even better is its simplicity—just a little over an hour in the kitchen, and you’ll have a cake ready to delight your loved ones or serve as the perfect edible gift.
This delightful creation is versatile enough to adapt to any celebration, and with a few easy adjustments, it can be made alcohol-free for anyone looking to keep things festive yet non-alcoholic. So let’s don our aprons, gather our ingredients, and whip up a cake that not only fills our homes with warmth but also brings laughter and joy around the table!
Why You’ll Love This Christmas Loaf Cake
Simplicity at its finest: This recipe is incredibly straightforward, making it perfect for both novice bakers and seasoned chefs looking for a festive treat without fuss.
Delightful flavor explosion: The fusion of dried fruits and warm spices creates a taste that captures the very spirit of Christmas.
Gifting made easy: Ideal for presenting to family and friends, this cake is not only delicious but comes beautifully decorated, making it a thoughtful gift.
Adaptable for everyone: Whether you want a classic version or a festive alcohol-free option, this cake can cater to various preferences.
Fast and hassle-free: With just over an hour of hands-on time, you can whip up this delightful loaf cake and share it with your loved ones in no time.
Perfect for all occasions: Beyond Christmas, this loaf cake shines at any gathering, bringing a touch of festive cheer to your table.
Christmas Loaf Cake Ingredients
• Note: Gather these simple ingredients to create your delightful Christmas loaf cake!
For the Fruit Mixture
- Mixed Dried Fruit – A blend of sultanas, raisins, currants, and candied peel ensures sweetness and moisture. (Substitutions: Use your preferred mix of dried fruits if needed.)
- Orange Juice – Adds a bright acidity that beautifully balances the sweetness. (Substitution: Lemon juice can be used for a different flavor.)
- Sherry (or brandy/whisky/gin/rum/apple juice) – Infuses depth and moisture into the cake. (Substitution: Use apple juice for an alcohol-free version.)
- Boiling Water – Helps plump the dried fruit and meld the flavors together.
For the Cake Batter
- Butter – Adds richness and moisture. Be sure to use softened butter. (Note: Can be substituted with margarine for a dairy-free version.)
- Soft Dark Brown Sugar – Provides sweetness and contributes to a moist texture. (Substitution: Muscovado sugar can be used for a more intense flavor.)
- Large Eggs – Essential for binding the ingredients and providing structure. Ensure they are beaten until smooth.
- Self-Raising Flour – Creates the cake’s structure and provides lift. (Substitution: Use gluten-free self-raising flour for a gluten-free variant.)
- Mixed Spice & Cinnamon – Imparts warmth and traditional seasonal flavor. (Note: Pumpkin spice can be used instead of mixed spice.)
- Glacé Cherries – Adds visual appeal and a sweet burst. They can be omitted or replaced with additional dried fruit or nuts.
How to Make Christmas Loaf Cake
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Prepare the Fruit Mixture: In a saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Boil briefly, then reduce heat and simmer for 10 minutes. Allow the mixture to sit and plump for optimal moisture.
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Preheat Oven & Prepare Tins: Preheat your oven to 160°C (325°F) and line two 1lb loaf tins with parchment paper to prevent sticking.
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Mix Batter: In a large mixing bowl, beat softened butter and dark brown sugar until smooth. Add the eggs one by one, ensuring each is fully incorporated. Gradually fold in the self-raising flour, mixed spice, and the plumped fruit mixture, stirring until well combined.
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Bake: Pour the batter evenly into the prepared loaf tins. Bake for 50-60 minutes, or until golden brown, and a skewer inserted comes out clean.
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Cool: Once baked, let the cakes cool in the tins for 10 minutes. Afterwards, gently transfer them to a wire rack to cool completely.
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Decorate: For a festive touch, roll out marzipan and fondant. Brush the tops of the cooled cakes with a little water to help the decorations adhere, then add your desired embellishments.
Optional: Drizzle with a simple icing for an extra sweet touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Christmas Loaf Cakes are perfect for those busy days leading up to the holiday season! You can prepare the fruit mixture up to 24 hours in advance by combining the dried fruits, orange juice, sherry, and boiling water, then letting it sit overnight in the refrigerator for maximum flavor infusion. Additionally, the unbaked batter can be made up to 3 days ahead; simply cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, just pour the chilled batter into the prepared tins and bake as usual, ensuring that you allow for slightly longer baking times with cold batter. This way, you’ll have a stunning, delicious Christmas Loaf Cake ready to impress at a moment’s notice!
Variations & Substitutions for Christmas Loaf Cake
Feel free to make this festive cake uniquely yours with these delightful twists!
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Dairy-Free: Substitute butter with margarine or a plant-based butter to create a deliciously moist cake perfect for those avoiding dairy.
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Gluten-Free: Use gluten-free self-raising flour in place of regular flour to ensure everyone can partake in the holiday cheer without worry.
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Alcohol-Free: Swap sherry for apple juice to maintain moisture and flavor without any alcohol, perfect for family-friendly gatherings.
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Nutty Addition: Add chopped walnuts or almonds into the batter for an extra layer of crunch and health benefits. This gives the cake a lovely textured bite that complements the fruits perfectly.
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Spiced Delight: Experiment with cardamom or nutmeg to add a unique flavor layer. These spices can elevate the holiday spirit with their warm and aromatic notes.
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Berry Blend: Incorporate a mix of dried cranberries or blueberries for a tangy twist that pairs beautifully with the sweetness of the other dried fruits.
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Zesty Kick: Enhance the flavor by adding a tablespoon of lemon or orange zest for a fresh, citrusy brightness that balances the rich fruitiness.
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Chocolate Lovers: Fold in small chunks of dark chocolate to the batter for a decadent surprise that will delight any chocoholic. The melted bits create an indulgent experience in every slice.
Let your creativity shine, and have fun customizing this delightful Christmas loaf cake to make it your own!
Storage Tips for Christmas Loaf Cake
Room Temperature: Store the un-decorated Christmas loaf cake at room temperature in an airtight container, where it will stay fresh for up to 3 days.
Fridge: If you’re in a warmer climate, it’s best to refrigerate the cake, wrapped in parchment paper and foil, where it can last for up to 1 week.
Freezer: Wrap the un-decorated cake tightly in plastic wrap and aluminum foil, then freeze for up to 6 months for optimal freshness. To enjoy, thaw at room temperature before serving.
Reheating: Enjoy the cake at room temperature. If you prefer it warm, reheat slices in the microwave for 10-15 seconds!
What to Serve with Christmas Loaf Cake?
Creating a complete festive feast around the flavors of this delightful loaf cake can elevate your holiday gatherings.
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Spiced Apple Cider: A warm, aromatic drink that complements the rich spices of the cake, enhancing the entire festive experience. The sweet and slightly tart flavors harmonize beautifully with the fruitcake.
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Whipped Cream: Light and airy, a dollop of fresh whipped cream adds a creamy contrast to the moist cake, making each bite feel indulgent and celebratory.
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Mixed Green Salad: Crisp greens with a tangy vinaigrette provide a fresh counterpoint to the dense, sweet loaf, ensuring a balanced meal experience. A sprinkle of nuts and feta would elevate the dish further.
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Cheese Platter: An assortment of cheeses, like sharp cheddar or creamy brie, adds savory depth, making each slice of cake even more satisfying as a sweet-and-savory pairing.
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Mulled Wine: Warm spiced wine enhances the cozy vibes, aligning perfectly with the holiday spices in the cake while offering a festive drink option for guests.
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Chocolate Covered Almonds: For a sweet yet nutty crunch, these treat-sized bites provide a delightful contrast to the cake’s tender texture. They are perfect for nibbling.
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Vanilla Ice Cream: A scoop adds a creamy, cold contrast to the comforting warmth of the loaf cake, making for a delightful dessert duo during chilly holiday evenings.
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Cinnamon Sugar Dusting: A light sprinkle over the slice adds a sweet twist, further enhancing the cake’s flavor while providing a charming touch to your presentation.
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Fresh Berries: A side of tart raspberries or strawberries offers a burst of freshness that beautifully offsets the sweeter flavors of the cake, leaving a refreshing finish on the palate.
Expert Tips for Christmas Loaf Cake
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Plump Your Fruit: Ensure the dried fruit mixture sits long enough to plump; this adds moisture to the cake, preventing dryness.
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Oven Check: Rotate your loaf tins halfway through baking to ensure even cooking, giving you a perfectly baked Christmas loaf cake.
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Sugar Substitutes: If you’d like a richer flavor, try using muscovado sugar instead of soft brown sugar for an elevated sweetness.
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Room Temperature Ingredients: Always use room temperature butter and eggs; this helps create a smoother batter that mixes thoroughly for an even texture.
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Storage Secrets: Store the un-decorated cake wrapped in baking paper and foil in an airtight container to keep it fresh for longer periods.
Easy Christmas Loaf Cake Recipe FAQs
What kind of dried fruit should I use?
Absolutely! A blend of sultanas, raisins, currants, and candied mixed peel is ideal for this Easy Christmas Loaf Cake. However, feel free to use your preferred mix of dried fruits if you have specific favorites or dietary needs.
How should I store leftovers?
Very! You can store the un-decorated Christmas loaf cake at room temperature in an airtight container for up to 3 days. If you live in a warmer climate, wrap it in parchment paper and foil, placing it in the fridge, where it will keep fresh for up to 1 week.
Can I freeze the Christmas loaf cake?
Yes! To freeze, tightly wrap the un-decorated cake in plastic wrap and aluminum foil. It can be frozen for up to 6 months. When you’re ready to enjoy it, simply thaw it at room temperature before serving.
What if my cake doesn’t rise?
This can happen! Ensure you’re using fresh self-raising flour and check the expiration date. Also, make sure you mix the butter and sugar until fluffy and incorporate the eggs one at a time to create a lighter texture. If your oven isn’t preheated correctly, it may affect the rise, so preheat thoroughly before baking!
Is this Christmas loaf cake suitable for special diets?
Absolutely! For a dairy-free version, you can substitute butter with margarine, and if you want to go gluten-free, use gluten-free self-raising flour. For those looking for a non-alcoholic option, simply replace sherry with apple juice, and you’ll have a cake that everyone can enjoy!
How long can I keep the decorated cake?
Once decorated, I recommend consuming your Christmas loaf cake within 2 weeks for the best flavor and quality. Store it in an airtight container at room temperature, away from direct sunlight, to maintain its deliciousness!
Irresistible Christmas Loaf Cake Recipe for Festive Joy
Ingredients
Equipment
Method
- In a saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Boil briefly, then reduce heat and simmer for 10 minutes. Allow the mixture to sit and plump for optimal moisture.
- Preheat your oven to 160°C (325°F) and line two 1lb loaf tins with parchment paper to prevent sticking.
- In a large mixing bowl, beat softened butter and dark brown sugar until smooth. Add the eggs one by one, ensuring each is fully incorporated. Gradually fold in the self-raising flour, mixed spice, and the plumped fruit mixture, stirring until well combined.
- Pour the batter evenly into the prepared loaf tins. Bake for 50-60 minutes, or until golden brown, and a skewer inserted comes out clean.
- Once baked, let the cakes cool in the tins for 10 minutes. Afterwards, gently transfer them to a wire rack to cool completely.
- For a festive touch, roll out marzipan and fondant. Brush the tops of the cooled cakes with a little water to help the decorations adhere, then add your desired embellishments.