Billington’s Orange and Cranberry Mini Christmas Loaf....

Preparation time: 30 minutes

Cooking time: 30 minutes

Preheat the oven to 180c(fan 160) 350F/gas mark 4.

Grease and line six mini loaf tins.

  • 200ml sunflower oil
  • 175g ground almond
  • 200g Billington’s light Muscovado sugar
  • 2 tsp baking powder
  • 1 tsp of ground cinnamon
  • 4 eggs
  • Zest of 1 lemon
  • Zest of 1 orange
  • 50g dry cranberries
  • 50g Billington’s glace cherries
  • 2 tbsp Amaretto liquor

For the decorations
  • 100g of sieved apricot preserve
  • 1 orange zest cut in fine strips
  • 50g Billington’s golden caster sugar
  • 50ml water
  • 25g Billington’s golden granulated sugar
  • 24-carat Gold leaves (available from Harvey Nichols)


The night before
  • Chop the cherries in quarter and soak overnight in the Amaretto.

On the day
  • Combine the ground almond, Billington’s light Muscovado sugar, cinnamon and baking powder in a mixing bowl and mix together thoroughly. 
  • Break in the eggs, add the oil and mix gently together.
  • Using a fine grater, grate the zest from the lemon and the orange then add the cranberries and soaked glace cherries.
  • Turn the cake mixture into the tins - filling them 3/4 high.
  • Bake in the preheated oven for 30 minutes or when the knife comes out clean.
  • Leave to cool in the tin for 10 minutes and then move to a cooling rack to cool completely.
  • In a small saucepan take the Billington’s golden caster sugar and water to the boil then reduce the heat to get a slight simmer and plunge the fine orange strips. 
  • Leave to simmer for 10 minutes then switch off the heat and leave the orange strips to cool down in the syrup.
  • Heat the apricot preserve and use to brush the top and side of the cool mini loaves. 
  • Take the confit orange strips and roll them into the golden granulated sugar. 
  • Then arrange them on top of the loaves and decorate with the gold leaves.

Recipe and photo credit by- Baking Mad

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