One of my followers inquired whether I have ever made a Christmas Soda Bread. I hadn’t but thought it was a good idea to try! I used the German stollen as my inspiration for ingredients and flavours and came up with this Christmas wreath shaped soda bread recipe. It includes Christmas spices and is bursting with rum soaked fruits with a swirl of marzipan running through it.

Please note that you will need to soak the raisins, mixed peel and glacé cherries with rum or brandy for at least three hours or preferably overnight before you start making this Christmas Soda Bread.

Ingredients you will need to make this Christmas Soda Bread

• 4 ounces / 110 grams / ¼ cup raisins
• 4 ounces / 110 grams / ¼ cup mixed peel
• 3 ounces / 85 grams / ⅓ cup glacé cherries quartered
• 2 tablespoons rum or brandy
• 1 pound / 450 grams / 3 cups plain flour
• 1 level teaspoon bicarbonate of soda
• 1 level teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon grated nutmeg
• 3 ounces / 85 grams / ⅓ cup caster sugar
• Zest of 1 orange
• 8 fluid ounces / 240 ml / 1 cup buttermilk
• 2 ounces / 55 grams / ¼ cup melted butter
• 1 egg beaten
• 8 ounces / 225 grams / 1 cup marzipan (bought or homemade). I have a recipe for marzipan if you would like to make your own.

To finish

• Melted butter + icing sugar + decorations of your choice

Directions

1. Put the raisins, mixed peel and glacé cherries into a bowl and add the rum (or brandy) and stir. Cover and leave to stand for at least 3 hours or preferably overnight. The fruit should absorb all the rum/brandy and be plump and glistening.
2. Sieve the flour, bicarbonate of soda, cream of tartar, salt and spices into a large mixing bowl and stir in the sugar.
3. Add the orange zest and soaked fruit and mix through until evenly distributed.
4. Mix the buttermilk, melted butter and beaten egg together.
5. Add this mixture to the dry ingredients and mix to a soft dough.
6. Tip out onto a well floured working surface and knead very lightly until smooth.
7. Roll out to a rectangle approximately 9 inches x 12 inches (23 cm x 30 cm).
8. Roll out the marzipan to a rectangle approximately 8 inches x 10 inches (20 cm x 25 cm) and lay this on top of the dough.
9. Roll up from the long side like s Swiss roll so you have a sausage shape.
10. Gently roll the sausage shaped dough with your hands until it is about 18 inches (46 cm) long.
11. Shape into a circle to represent a Christmas wreath and place on a baking tray lined with baking parchment.
12. Brush with milk and bake in a pre-heated oven at 200°C / 180°C Fan / 390°F / Gas Mark 6 for about 45 minutes until well risen and golden brown.
13. When cooked leave on the baking tray and brush all over with melted butter (you will need about 1 ounce / 30 grams) and sift over a liberal amount of icing sugar.
14. When cool decorate as you wish. I used marzipan holly leaves and berries.

Equipment you will need to make this Christmas Soda Bread

As well as the usual essential kitchen items you will need a mixing bowl.

Serving and storing Christmas Soda Bread

The Christmas Soda Bread is best I think on the day it is made but stays fresh for up to three days. If you want to freeze it I would suggest letting it cool when it is taken out of the oven and freezing then. When you want to use it allow it to defrost, then brush with melted butter and dredge with icing sugar and decorate.

With thanks to Sarah, who commented on my White Soda Bread recipe, for the idea!

Happy baking!

Tanya