As the festive season approaches, the kitchen begins to fill with the delightful scent of spices and sweetness. There’s nothing quite like the sound of a whisk mixing together the ingredients of a holiday treat, and this Easy Christmas Loaf Cake is undoubtedly a standout. Imagine sinking your teeth into a slice that boasts a moist, tender crumb and a burst of flavor from juicy dried fruits.
One Saturday afternoon, amidst the bustle of holiday errands, I discovered this gem while searching for a simple yet elegant recipe that wouldn’t add stress to my busy schedule. Perfect for smaller households or as heartfelt gifts, this loaf cake transforms traditional Christmas baking into an accessible joy. Best of all? You can whip it up in just 1 hour and 30 minutes, allowing you to decorate and serve it with ease—all in one day.
So, whether you’re looking to impress your friends or simply treat yourself, this cake will surely become a festive favorite in your home. Let’s dive into the recipe that captures the essence of the season!
Why is Christmas Loaf Cake a must-try?
Delicious flavor: This cake bursts with a medley of warm spices and sweet dried fruit, creating a festive taste experience that you won’t forget.
Stress-free baking: With a simple process that fits into your busy holiday schedule, anyone can create this delightful treat.
Perfect for gifting: Wrapped beautifully, it makes a thoughtful present that friends and family will adore.
Versatile variations: Substitute ingredients to make it your own—try different fruits or nuts to cater to every palate.
Moist and tender: Every slice ensures a melt-in-your-mouth texture that will wow your guests and loved ones alike.
Easy Christmas Loaf Cake Ingredients
For the Batter
• Mixed Dried Fruit – Essential for flavor and moisture; use sultanas, raisins, currants, and mixed peel for a festive kick. Note: You can substitute any fruit mix, but maintain the quantity.
• Orange Juice – Adds acidity and flavor complexity; feel free to swap it for lemon juice for a zesty twist.
• Sherry – Provides depth of flavor and moisture; for a non-alcoholic version, opt for apple juice instead.
• Boiling Water – Hydrates and softens the dried fruit, ensuring every bite is succulent.
• Butter – Imparts richness and moisture; ensure it’s softened for easy mixing.
• Soft Dark Brown Sugar – Enhances sweetness, flavor, and moisture; Muscovado is a great substitute for a deeper molasses taste.
• Eggs – Bind ingredients and enrich the cake; use room temperature eggs for better emulsification.
• Self-Raising Flour – Provides structure and rise; for gluten-free options, consider self-raising gluten-free flour.
• Mixed Spice & Cinnamon – Adds warm, festive flavor; pumpkin spice also works well if you prefer a different twist.
• Glacé Cherries – Delivers sweetness and color; substitute with more dried fruit or chopped nuts to suit your taste.
• Marzipan – Adds a sweet and festive touch for decoration.
• Fondant Icing – Provides a smooth decorative finish; roll it out on icing sugar to prevent sticking.
For Decoration
• Icing Sugar – A dusting makes for a lovely presentation; use it to prevent fondant from sticking.
How to Make Christmas Loaf Cake
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Prepare Fruit Mixture: In a large saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Bring to a boil and simmer for 10 minutes, then set aside to cool down.
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Preheat Oven: Set your oven to 160°C (325°F). Line two 1lb loaf tins with parchment paper, ensuring they are ready for the batter.
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Cream Mixture: In a mixing bowl, beat softened butter and sugar together until you achieve a light and fluffy texture; this will help incorporate air into the batter.
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Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth and well combined.
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Combine Dry Ingredients: Gently fold in the self-raising flour, mixed spice, and cinnamon. Be careful not to overmix; you want it just combined for a tender crumb.
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Incorporate Fruit: Add the prepared fruit mixture and glacé cherries to the batter, stirring gently to ensure everything is evenly distributed.
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Bake: Divide the batter equally between the prepared tins. Bake for 50 minutes to 1 hour, or until a skewer comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
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Decorate: Roll out marzipan and fondant icing, applying them to the cooled loaves as per decoration instructions. Use a little water to help adhere layers and create festive shapes.
Optional: Dust with icing sugar for an elegant finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Christmas Loaf Cakes are perfect for meal prep enthusiasts! You can prepare the fruit mixture up to 24 hours in advance, allowing the flavors to meld beautifully. Simply combine the mixed dried fruit, orange juice, sherry, and boiling water, then refrigerate until you’re ready to bake. Additionally, you can make the batter ahead of time; just prepare it, cover it tightly, and store it in the fridge for up to 3 days. When you’re ready to bake, allow the batter to come to room temperature before dividing it into your prepared tins and baking as per the recipe. This will ensure your loaf cakes are just as delicious and fresh, making them a wonderful option for busy holiday bakers!
Expert Tips for Christmas Loaf Cake
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Fruit Prep: Ensure your dried fruit is plump by boiling it instead of soaking overnight; this also adds deep flavor quickly.
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Egg Technique: For the best texture, beat the eggs until pale yellow before adding them to the mixture—it makes a noticeable difference!
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Oven Watch: Be mindful of your oven’s temperature; start checking the cake at 50 minutes to prevent overbaking.
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Storage Savvy: Store undecorated cakes wrapped in baking paper and foil, and they can last up to 6 months without losing flavor.
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Decorating Tips: When applying marzipan and fondant icing, use a little water to help the layers adhere better and create festive designs.
Storage Tips for Christmas Loaf Cake
Room Temperature: Store undecorated cakes at room temperature in an airtight container for up to 3 days to keep them moist.
Fridge: If you live in a warmer climate, store the undecorated Christmas loaf cake in the fridge for up to 1 week, ensuring it’s wrapped well to prevent drying out.
Freezer: For longer storage, wrap the undecorated loaf tightly in cling film and aluminum foil before freezing. It can be frozen for up to 1 year.
Reheating: To enjoy, simply thaw at room temperature or heat slices in the microwave for a few seconds—this revives the cake’s softness beautifully!
Christmas Loaf Cake Variations & Substitutions
Get ready to sprinkle a bit of your personality into this delightful loaf cake!
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Fruit Swap: Replace mixed dried fruit with a combination of dried figs and apricots for a unique twist, providing a slightly different texture and flavor.
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Nutty Delight: Substitute glacé cherries with chopped almonds, walnuts, or pecans for an added crunch that complements the soft cake wonderfully. Just be sure to adjust sweetness if nuts are salted.
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Spice It Up: Try using ginger or cardamom in place of mixed spice and cinnamon for a warming, aromatic kick that will embrace your taste buds.
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Zest It Up: Grate some orange or lemon zest into the batter for a vibrant burst of citrus that harmonizes beautifully with the dried fruits.
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Vegan Option: Use flax eggs or applesauce instead of traditional eggs, and substitute butter with coconut oil to create a delightful vegan Christmas loaf cake.
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Gluten-Free: Swap out self-raising flour for a gluten-free blend to make the cake accessible for those with dietary restrictions, ensuring that every guest can enjoy a slice!
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Sugar Alternatives: For a lower glycemic option, replace brown sugar with coconut sugar or maple syrup, adjusting the liquid ingredients as needed for consistency.
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Flavor Infusion: Infuse the boiling water with a few sprigs of rosemary or thyme, allowing the herbs to steep for a subtle but unique flavor in your cake.
Let your creativity flow and make this festive treat your very own!
What to Serve with Christmas Loaf Cake?
This festive loaf cake pairs beautifully with a variety of sides and beverages that enhance its warm, spiced flavors.
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Fresh Cream: A dollop of whipped cream adds a luxurious touch and balances the cake’s sweetness.
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Spiced Apple Cider: The warm spices in the cider complement those in the loaf cake, creating a cozy pairing.
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Vanilla Ice Cream: The cold, creamy ice cream melts into the warm cake, making for a delightful contrast in temperatures.
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Coffee or Tea: A cup of your favorite brew enhances the cake’s flavors, making it the perfect afternoon treat.
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Cheese Platter: A selection of mild cheeses like brie or goat cheese provides a savory contrast to the sweet loaf.
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Fruit Compote: Topping the cake with a homemade fruit compote brightens up each slice with freshness and acidity.
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Chocolate Drizzle: For a decadent twist, drizzle some melted chocolate over the cake; it adds richness and indulgence.
Easy Christmas Loaf Cake Recipe FAQs
How do I select the best dried fruits for my Christmas Loaf Cake?
Absolutely! When choosing dried fruits, look for those that are plump and moist, as they will contribute to a tender cake. Avoid any with dark spots or a hard texture, as these can affect the cake’s overall quality. A mix of sultanas, raisins, currants, and mixed peel works beautifully and adds a festive touch. If fresh fruits are available, ensure they are ripe and free from blemishes.
How should I store my Christmas Loaf Cake?
For optimal storage, undecorated Christmas Loaf Cakes can be wrapped in baking paper and foil and stored at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep them longer, storing them in an airtight container will prevent drying. I often wrap my cakes tightly before putting them in the freezer, so they can last up to 6 months!
Can I freeze my Christmas Loaf Cake?
Yes, you can! To freeze, wrap the undecorated loaf tightly in cling film and aluminum foil to protect it from freezer burn. Once properly wrapped, it can be stored in the freezer for up to 1 year. When you’re ready to enjoy it, simply thaw it at room temperature. If you want to eat it warm, microwaving for a few seconds will help restore its softness.
What if my loaf cake turns out too dry?
Very! If you find your cake is dry, a key tip is to check your oven’s temperature and baking time, as inconsistencies can lead to overbaking. Next time, consider adding a tablespoon or two of additional fruit juice to the batter for extra moisture. You can also poke a few holes in the top of the cooled cake and drizzle over a simple syrup (equal parts sugar and water heated until dissolved) to infuse more moisture.
Are there any dietary considerations for this Christmas Loaf Cake?
Indeed! When making this Easy Christmas Loaf Cake, consider using gluten-free self-raising flour if you have gluten sensitivities, and substitute sherry with apple juice for a non-alcoholic version. For those with nut allergies, simply avoid adding nuts or opt for more dried fruits instead of glacé cherries. Always check the packaging for any allergens in your dried fruit mix.
How long can decorated Christmas Loaf Cakes be stored?
Once decorated, the cakes can be stored at room temperature for up to 2 weeks. Keep them in an airtight container to maintain freshness. For best texture and taste, however, I recommend enjoying them sooner rather than later, as the delightful flavors will be at their peak!
Delicious Christmas Loaf Cake Recipe for Joyful Gifting
Ingredients
Equipment
Method
- In a large saucepan, combine mixed dried fruit, orange juice, sherry, and boiling water. Bring to a boil and simmer for 10 minutes, then set aside to cool down.
- Set your oven to 160°C (325°F). Line two 1lb loaf tins with parchment paper.
- In a mixing bowl, beat softened butter and sugar together until light and fluffy.
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Gently fold in the self-raising flour, mixed spice, and cinnamon.
- Add the prepared fruit mixture and glacé cherries to the batter, stirring gently.
- Divide the batter equally between the prepared tins. Bake for 50 minutes to 1 hour, or until a skewer comes out clean.
- Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Roll out marzipan and fondant icing, applying them to the cooled loaves.
- Dust with icing sugar for an elegant finish.