Description
A semisweet Christmas loaf, full of candied peel, dried fruit, and nuts!
Ingredients
1/3 cup dried peaches
1/3 cup dried pears
1/3 cup raisins
1/3 cup candied cherries
1/3 cup chopped walnuts or pecans
1/4 cup candied citron
1 teaspoon candied lemon peel
2 Tablespoons brandy or vanilla extract
1/4 water
1 cup whole milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 cup plus 2-1/2 cups all-purpose flour
1 envelope yeast
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 large egg
1/4 cup melted butter
2 cups confectioners sugar
heavy cream
Instructions
In a medium bowl, combine the peaches, pears, raisins, cherries, nuts, citron, and lemon peel. Sprinkle the brandy or vanilla over the fruit and nuts and let sit 8 hours or overnight.
To make the dough:
Heat 1 cup milk and 1/4 cup water to lukewarm, then stir in 1/4 cup melted butter, 1/4 cup granulated sugar, and 1 teaspoon salt.
In a mixing bowl, combine 1 cup flour, 1 envelope yeast, 1/2 teaspoon each of nutmeg and cinnamon, 1/4 teaspoon cloves, and 1 egg. Pour in the milk mixture and combine. Beat in 2-1/2 cups additional flour, then knead for 10 minutes.
I like to knead with the dough hook for half the time and by hand for half of the time.
Set the dough aside in a warm place and let it double in size.
Punch the dough down and knead an additional five minutes.
Knead in the fruit and place the dough into two greased and floured loaf pans.
Cover the dough and let double in size again.
Brush with melted butter and bake in a preheated 400 degree oven for 45 minutes, or until the loaves are nicely browned.
Let the loaves cool, then make an icing with the confectioners sugar and cream.
Spoon icing over the loaves and let it dry before serving.
Notes
These loaves are great for gift-giving since the recipe makes two!
The cake is delicious as-is, but you can also omit the icing and serve with butter or cream cheese.
- Prep Time: 2-1/2 hours, plus soaking time
- Cook Time: 45-55 minutes
- Category: Baking
- Method: Baking
