Spiced Medlar Loaf is a traditional British recipe for classic Christmas-spiced dark loaf cake containing medlar purée in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Medlar Loaf.
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This is a Christmas-spiced version of a medlar loaf. It goes without saying this is lovely with a cup of tea and it works well with a glass of mulled wine too! A cake made for the cold, dark, nights of winter. The addition of rye flour makes the cake darker whilst also lending a nutty flavour.
Ingredients:
100g (1 cup less 1 tbsp) self-raising flour
75g (2/3 cup) rye flour
2 tsp mixed spice
½ tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
110g (1/2 cup) soft unsalted butter
60g (1/4 cup + 1 tbsp) golden caster sugar
60g (1/4 cup) runny honey
1 tbsp treacle (molasses)
2 large eggs
3 tbsp buttermilk or sour cream
175g (5/8 cup) medlar purée (bletted medlars quartered and simmered with water then passed through a sieve)
Finely-grated zest of 2 tangerines (or one small orange)
125g (5/8 cup) icing sugar
1-1½ tbsp tangerine juice or kirsch/brandy
2 tbsp crystallised ginger pieces or candied peel to decorate (optional)
Method:
Pre-heat your oven to 170℃ (150°C fan/340°F/Gas mark ??). Grease and line a 900g (2 lb) loaf tin.
Sift together the flours, spices, baking powder and bicarbonate of soda into a bowl. Also tip any bran left in the sieve into the bowl.
In a separate bowl combine the butter, sugar, honey and treacle. Use a standing mixer or hand-held electric whisk to cream these ingredients together. Now add the eggs one at a time, beating thoroughly to combine after each addition.
Add the buttermilk, medlar purée and tangerine zest. Beat well to combine before gradually adding the spiced flour (make sure the motor isn’t running too fast when you do this otherwise your kitchen will be coated in flour). Pour the resultant cake batter into the prepared tin, transfer to your pre-heated oven and bake for 35-40 minutes until nicely risen and springy to the touch.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. It should be completely cold before you ice it.
For the icing, sift the icing sugar into a bowl. Stir in 1 tablespoon of tangerine juice or kirsch. Add a little more liquid if you need it. You are looking for a thick but spreadable icing. Spoon this onto the cooled cake then spread over the top. You can create a smooth finish by dipping a palette knife into some warm water before spreading over the cake.
Sprinkle with crystallised ginger or candied peel to decorate.
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