Yule Loaf Recipe

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 Updated 03/08/2015

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A fruity loaf traditionally baked at Christmas, harking back to ancient times when the celebration was called Yuletide.


  • 3/4 tablespoon fresh yeast or equivalent dried yeast
  • 1/2 pint lukewarm water
  • 1lb strong white flour
  • pinch salt
  • 8oz sugar
  • 8oz butter
  • 6oz currants
  • 4oz mixed candied peel
  • 2 eggs, beaten
  • 2 teaspoons grated nutmeg
(see measure conversions for more information on quantites)


  1. Sift the flour and salt into a large, warmed mixing bowl.
  2. If using dried yeast add 1 teaspoon of sugar to the 1/2 pint of lukewarm water and sprinkle the dried yeast into this.
  3. If using fresh yeast simply dissolve the yeast into the lukewarm water.
  4. The dried yeast has to be left for a few minutes to froth up.
  5. Add the yeast and water to the flour and stir.
  6. Cover with a clean cloth and leave to stand in a warm place for 1 hour.
  7. Cream the butter and sugar together and add this with the peel, eggs, currants and nutmeg to the flour and yeast mixture.
  8. Stir very thoroughly.
  9. Pour the mixture into a well-greased large loaf tin.
  10. Cover with a clean cloth and leave in a warm place until risen to the top of the tin.
  11. Bake for about 2 hours at 180 degrees centigrade (see temperature conversions).
  12. The loaf should be golden in colour and firm to the touch. Cool and keep for about 3 weeks before using.

Prep Time: 90 minutes

Cook Time: 120 minutes

Yield: makes 1 loaf


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