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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Can be made with these products:

Makes 1 loaf
Prep. time 20 mins
Cook time 55 mins


  1. Lightly oil a 17cm (7in) round spring release cake tin. Line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. Place the brandy and raisins in a bowl and leave to soak for 2-4 hours.
  2. Sift the flour into the bowl and add the butter and salt, fit dough hook and blend on speed min for 2 minutes, until combined. Add the sugar, nutmeg, vanilla essence, yeast, rinds, eggs and milk and blend on speed min for 2 minutes, until a soft dough forms. Continue kneading on speed 2 for 2 minutes.
  3. Remove the bowl. Cover with lightly oiled, clear  film and leave for about 2-4 hours, until well risen and doubled in size. Drain raisins.
  4. Fit the bowl and dough hook and knead on speed 2 for 1 minute. Add the fruits and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll into a ball to fit in the cake tin. Cut a deep cross in the surface of the dough and leave until risen 2.5cm (1in) above the top of the tin.
  5. Preheat the oven to 200°C, 400°F, Gas Mark 6 and bake the bread for 15 minutes. Reduce the temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes. Allow to cool in the tin for 10 minutes. Turn out and leave to cool completely. Brush with honey and scatter over sugar crystals. Dust heavily with icing sugar.


75ml (3floz) brandy
175g (6oz) raisins
550 - 620g (1lb 4oz -1lb 6oz) strong plain flour
175g (6oz) butter
5ml (1tsp) salt
65g (21/2oz) caster sugar
pinch of freshly ground nutmeg
2.5ml (1/2 tsp) vanilla essence
10.5g easy blend dried yeast
finely grated rind of 1 lemon
finely grated rind of 1 orange
2 eggs
2 egg yolks
175ml (6 floz) milk
175g (6 oz) mixed candied orange and citron peel, chopped
clear honey, sugar crystals and icing sugar, to decorate

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