Quick Christmas loaf

Behind on the Christmas prep? Think you've run out of time for delicious homemade Christmas cake? Whip up a winner with this recipe, which just takes an hour in the oven.

INGREDIENTS

180g butter
180g golden caster sugar
1/2 tsp Bart ground cinnamon
3 eggs
1tbsp black treacle
50g candied peel
150g sultanas
50g glace cherries (chopped)
100g ground almonds
12 Bart cardamom pods
160g plain flour
1tsp baking powder
1tsp Bart mixed spice
1tbsp milk
150g marzipan
150g fondant icing
2tsp smooth apricot jam
CuisineBritish
SeasonWinter
LifestyleVegetarian
OccasionsChristmas
CoursesCakes & Sweet Treats
ServesServes 12
Cook Time60 Minutes
Prep Time20 Minutes
Quick Xmas page

METHOD

  1. Heat the oven to 170C. Butter a 2lb loaf tin and line with baking paper. Beat together butter, cinnamon and sugar until pale and creamy. Beat in the eggs one by one, then the treacle.
  2. Add the peel, sultanas, cherries and ground almonds
  3. Bash the cardamom pods, discard the outer shells and grind the seeds to a powder. In a separate bowl mix together the baking powder, flour, mixed spice and cardamom. Gently fold into the mix and stir in the milk
  4. Spoon the mixture into the tin & level the top. Bake for an hour or until a skewer inserted into the middle comes out clean. Cool in the tin.
  5. While the cake cools roll out the marzipan to approx. 3/4 cm thick, cut a rectangle the same size as the loaf tin. Repeat with the icing.
  6. Remove the cake from the tin and when completely cool, use a bread knife to level the top. Paint on a thin layer of jam and lay the marzipan on top. Repeat with the icing.
  7. Decorate the top of the cake with Bart bay leaves, cherries and peel.

Quick Christmas loaf

Behind on the Christmas prep? Think you've run out of time for delicious homemade Christmas cake? Whip up a winner with this recipe, which just takes an hour in the oven.

180g butter
180g golden caster sugar
1/2 tsp Bart ground cinnamon
3 eggs
1tbsp black treacle
50g candied peel
150g sultanas
50g glace cherries (chopped)
100g ground almonds
12 Bart cardamom pods
160g plain flour
1tsp baking powder
1tsp Bart mixed spice
1tbsp milk
150g marzipan
150g fondant icing
2tsp smooth apricot jam
  1. Heat the oven to 170C. Butter a 2lb loaf tin and line with baking paper. Beat together butter, cinnamon and sugar until pale and creamy. Beat in the eggs one by one, then the treacle.
  2. Add the peel, sultanas, cherries and ground almonds
  3. Bash the cardamom pods, discard the outer shells and grind the seeds to a powder. In a separate bowl mix together the baking powder, flour, mixed spice and cardamom. Gently fold into the mix and stir in the milk
  4. Spoon the mixture into the tin & level the top. Bake for an hour or until a skewer inserted into the middle comes out clean. Cool in the tin.
  5. While the cake cools roll out the marzipan to approx. 3/4 cm thick, cut a rectangle the same size as the loaf tin. Repeat with the icing.
  6. Remove the cake from the tin and when completely cool, use a bread knife to level the top. Paint on a thin layer of jam and lay the marzipan on top. Repeat with the icing.
  7. Decorate the top of the cake with Bart bay leaves, cherries and peel.

Products Used

BART3088 JAR SMALL SPICE CINNAMON
BART3088 JAR SMALL SPICE CARDAMOM PODS V2
BART3088 JAR SMALL SPICE MIXED SPICE v2

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