Click on the image, above to submit to Pinterest.

Yuletide Fruit Bread

Yuletide Fruit Bread is a traditional English recipe (originating in Cornwall) for classic yeasted fruit bread/cake traditionally served during the Christmas period. The full recipe is presented here and I hope you enjoy this classic English version of: Yuletide Fruit Bread.

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Additional Time:

(+130 minutes proving)

Serves:

10–12

Rating:

Tags : Vegetarian RecipesSpice RecipesBread RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes

This is an old Cornish recipe for a Christmas bread. It shows just how old it is in that yeast is used as a leavening agent, not beaten egg whites, nor that Victorian invention, baking soda. Though called a cake, because of the yeast, this really is more of a cake; a Christmas cake in fact. It's rich and moist and will keep for 2-3 weeks (think panettone).

Traditionally this is sliced and buttered before serving. The quantities presented are for a medium/large loaf and it should be baked in a square or round tin.

Ingredients:

335g (12 oz) strong white flour
pinch salt
½ tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
165g (6 oz) butter, diced and softened
1½ tsp of quick dried yeast
150ml (3/5 cup) warm water
1 large egg, beaten
140g (5 oz) caster sugar
250g (9 oz) currants
110g (4 oz) sultanas
55g (2 oz) mixed peel, finely chopped

Method:

Pre-heat your oven to 180°C (160°C Fan/355F). Butter a loaf tin (a square loaf tin is preferred) and line with baking parchment.

Sift together the flour, salt and spices into a large bowl (or the bowl of a mixture). Rub in the butter until the mixture resembles fine crumbs then add 1 tsp of sugar and the yeast. Beat together the egg and warm water in a jug. Add to the flour mix then bring everything together. Knead until you have a smooth dough (about 15 minutes). Note that this is a fairly wet dough (which you need) do not try and over-flour to make it more manageable. Form into a ball, place in a greased bowl, cover with clingfilm (plastic wrap) and place in a warm spot to raise for about 60 minutes, or until doubled in volume.

Knock the dough back then work in the remaining sugar and the fruit until evenly distributed. Now turn out onto a floured work surface and knead well for 5 minutes. Transfer to your prepared tin, cover with a damp, clean, tea towel and set aside in a warm place to raise for about 70 minutes.

Remove the cloth, transfer to your pre-heated oven and bake for 70-75 minutes (you may need to cover the top with foil after about 40 minutes if browning too quickly). Once baked, transfer to a wire rack to cool then store in an air-tight tin (this cake also freezes well).

Allow to mature for a day before slicing. For a nuttier flavour substitute 100g (3 1/2 oz) of the flour with rye flour.