We’ve stirred up the pudding, baked the Christmas cake and made the mince pies but I’m always on the lookout for something a bit different from my collection of old recipe books. At Christmas, there’s such a wealth of traditional baking to draw on. Spice bread and cakes were a popular Christmas custom in Yorkshire and Lincolnshire, where they were known as Plum cakes and most likely a forerunner of Christmas cakes.
Yorkshire Christmas spice loaf recipe
I came across this recipe for a scrumptious Yorkshire Christmas Spice Loaf. The original recipe has quantities for a large loaf but I have reduced the amounts and used fast action yeast. I’ve also replaced some of the currants with (dried) cranberries to give it a sophisticated festive touch. This makes enough for two loaf tins.
What you need
1lb 11oz/750g strong plain flour
8oz/225g butter
1 sachet fast action yeast
½ pint/300ml warmed water
4oz/110g demerara sugar
11oz/300g raisins
5oz/150g currants
5oz/150g dried cranberries
30z/75g mixed peel
2 tsps mixed spice
2 tsps cinnamon
2 tsps ground nutmeg
How to bake
Rub in the butter into the flour in a large bowl until it resembles breadcrumbs. Add the yeast, sugar and water, mixing until a dough is formed. Knead for around 5 to 10 minutes on an oiled surface until the mixture is soft and smooth or use a dough hook until the dough separates from the mixer bowl. Place the dough in a large oiled bowl. Cover with a tea towel and leave to rise in a warm place until doubled in size. This can be up to a couple of hours. Meanwhile, oil 2 x 2lbs/1kg loaf tins.
Add the dried fruit and spices to the dough and mix in well. Knead for around 5 minutes and then divide the dough into two. Place the mixture in the 2 tins. Leave to prove for another hour or more in a warm place until the dough has risen again and it springs back if you push it lightly with your finger. Preheat the oven to 220C/Gas 7/425F. Bake the loaves for about 30-35 minutes until cooked through. Remove from the oven and allow to cool before turning out.
To finish
Make a glaze by warming 2 tbsps of apricot jam and 2 tbps redcurrant jelly in a pan to brush over the loaves once they came out of the oven. Serve with lashings of butter.
Enjoy a slice or two in the week before Christmas!
A happy and peaceful Christmas to everyone and above all, stay safe!
You can read more about Grandma Abson’s life, her passion for baking and recipes HERE and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren.
