Ingredients:

  • 1/2 cup (80 g) Dried Cranberries
  • 1/4 cup (40 g) Sultanas (Golden Raisins)
  • 2 Tbsp (30 g) Dark Brown Sugar, packed
  • 1/2 cup (120 ml) Strong Black Tea (or Stout/Ale)
  • 1 tsp (5 g) Mixed Spice (or Pumpkin Pie Spice)
  • 8 Tbsp (113 g) Unsalted Butter, softened (1 stick)
  • 3/4 cup (165 g) Dark Muscovado Sugar, packed
  • 2 Large Eggs
  • 2 Tbsp (40 g) Black Treacle (or unsulfured Molasses)
  • 1 3/4 cup (210 g) Self-Raising Flour (or all-purpose + 1.5 tsp baking powder)
  • 1 tsp (5 g) Bicarbonate of Soda (Baking Soda)
  • 1/4 cup (60 ml) Milk (whole or semi-skimmed)
  • 1/4 tsp (1 g) Salt
  • 4 Tbsp (56 g) Unsalted Butter, for glaze
  • 1 cup (120 g) Icing Sugar (Powdered/Confectioner’s Sugar)
  • 2 Tbsp (30 ml) Brandy (or Cognac)
  • 1 tsp Boiling Water (optional, for thinning)

Instructions:

  1. Combine the dried cranberries, sultanas, dark brown sugar, mixed spice, and black tea/stout in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
  2. Remove from heat and allow the fruit mixture to cool slightly while the fruit plumps up, absorbing the liquid (approx. 30 minutes).
  3. Preheat oven to 175°C (350°F). Grease and line a 9x5 inch loaf tin with parchment paper, leaving an overhang to easily lift the finished loaf.
  4. In a large bowl, cream the softened butter and Muscovado sugar until pale and fluffy (3-4 minutes). Scrape down the sides frequently.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the black treacle (molasses).
  6. Sift the self-raising flour, bicarbonate of soda, and salt into a separate bowl. Gently alternate adding the dry flour mixture and the milk to the wet mixture, beginning and ending with the flour. Stop mixing once the flour has just disappeared.
  7. Gently fold the cooled, soaked fruit mixture into the batter using a spatula. Do not overmix.
  8. Pour the batter into the prepared loaf tin and level the top. Bake for 50–55 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Allow the loaf to cool in the tin for 10 minutes before lifting it out onto a wire rack.
  10. To make the glaze, gently melt the 4 Tbsp of butter. In a bowl, whisk the melted butter with the icing sugar until smooth. Gradually whisk in the Brandy (and the optional boiling water, if needed, to thin the glaze to a thick, pouring consistency).
  11. While the loaf is still warm, use a skewer to poke several dozen deep holes across the top surface. Drizzle or pour the Brandy Butter Glaze liberally over the top, letting it soak into the crumb and run down the sides. Allow the glaze to set slightly before slicing and serving.