How to Make Yule Loaf

This recipe for yule loaf is taken from Peggy Hutchinson's 'Farmhouse Cooking'. It is best when made a month before eating so that it has time to mature. It makes an excellent substitute or supplement to the Christmas cake.


  • 6 cups plain or all purpose flour
  • 1/2 cup milk
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 cup butter
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups each of currants, raisins and sultanas
  • 1/2 cup rum
  • 1 teaspoon baking powder
  • 1 cup mixed peel
  • Pinch of ground mace and 1/2 cup of almonds (optional)


  1. 1
    Preheat the oven to 350ºF/180ºC/gas mark 4. Grease two loaf tins in preparation for baking.
  2. 2
    Beat the butter, sugar and eggs together in a large mixing bowl.
  3. 3
    Add the fruit, nuts, baking powder and peel. Stir to combine.
  4. 4
    Dissolve the milk in the bicarbonate of soda. Add this and the flour to the other ingredients and stir to combine.
  5. 5
    Flavor with the mace. Add the rum. Stir through.
  6. 6
    Pour the batter into the two loaf tins. Bake for 2 to 2 1/2 hours.
  7. 7
    Remove from the oven. Allow to cool a little, then slide out of the loaf tins onto serving platters.
  8. 8
    Serve warm. Cut into slices and serve with brandy butter, whipped cream or custard.

Things You'll Need

  • Mixing bowl
  • Stirring implement
  • Loaf tins
  • Oven mitts

Article Info

Categories: Pictures | Christmas Cooking