Yorkshire Yule Spice Loaf
A deeply fragrant, spiced Yorkshire Christmas loaf packed with tea-soaked dried fruit, traditionally sliced and served with crumbly Wensleydale cheese.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •900g (2 lb) loaf tin
- •greaseproof paper
- •large mixing bowl
- •sieve
- •wire rack
- •wooden skewer
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 4 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 285 kcal
Instructions
- 1
Put the mixed dried fruit, brown sugar, and hot brewed tea into a large mixing bowl.
- 2
Stir well and leave to soak for at least 4 hours, or overnight, until plump.
- 3
Preheat your fan oven to 140°C (160°C conventional) and line a loaf tin with greaseproof paper.
- 4
Whisk the beaten egg, orange zest, and melted butter into the soaked fruit mixture.
- 5
Sift the self-raising flour, mixed spice, cinnamon, and nutmeg directly into the bowl.
- 6
Fold gently with a wooden spoon until no dry pockets of flour remain.
- 7
Spoon the batter into the lined tin and smooth the top evenly.
- 8
Bake for 65 to 75 minutes until dark golden and a skewer inserted comes out clean.
- 9
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Chef's tips
Soaking the dried fruit overnight ensures a dense, moist crumb that keeps exceptionally well. If the top of the loaf begins browning too quickly after 45 minutes, tent a loose piece of foil over the tin. For the best flavour, wrap the cold loaf in baking parchment and foil for 24 hours before slicing.
Ingredient substitutions
- mixed spice → equal parts ground cinnamon, allspice, and ground cloves
- salted butter → melted block vegan butter
Storage
Store wrapped tightly in greaseproof paper inside an airtight tin for up to two weeks.
Reheating
Eat at room temperature, or warm thick slices under a gentle grill for one minute per side.
Common mistakes to avoid
- •Skipping the fruit soaking time, which results in a dry loaf and tough fruit.
- •Baking at too high a temperature, burning the sugary fruit crust before the centre sets.
- •Slicing the loaf while warm, causing it to crumble rather than cut cleanly.
Serving suggestions
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