Cinnamon Loaf

Packed with festive flavours, Nana Ling's Cinnamon Loaf is perfect for Christmas or any time of the year that calls for something a little special.

It's a sweet, spicy and tender cake that's a little similar to Carrot Cake – without the carrots.

Cinnamon Loaf is perfect as a lighter alternative to your traditional Christmas Fruit Cake.

A special and festive recipe

This cake recipe was recorded by Nana Ling on 22 December 1939.

I wonder how her Christmas Plans were taking shape back then? Her daughter – my "Nan Mac" – would have been 17 years old at the time.

I'd love to see a glimpse of their Christmas back then, but the closest I can get to a peek into the past is this recipe and other old-fashioned Christmas favourites.

Ingredient notes

The ingredients you'll need are:

• butter
• brown sugar
• egg
• milk
• SR flour (or plain/all purpose flour + baking powder)
• salt
• cinnamon
• mixed spice
• mixed dried fruit
• walnuts.

I've also added a icing to this cake. A cream cheese frosting that complements the cinnamon and spices beautifully. The ingredients you'll need are:

• cream cheese
• butter
• icing sugar (powdered sugar)
• milk
• crushed walnuts and silver cachous (for decorating).

The ingredient measurements can be found in the recipe card at the end of this post.

How to make Cinnamon Loaf

This celebratory cake is best made the day or day before you plan to celebrate.

It's a fairly straightforward cake recipe, starting with creaming the butter and sugar and then adding the milk and sifted flours alternately.

You then stir through the fruit and nuts.

Bake it in a greased and lined loaf tin at 180 degrees celsius / 355 degrees fahrenheit for about 50 minutes.

TIP: Your cake is ready when it's a golden colour and a skewer inserted into the centre of the cake comes out clean.

Cool for 10 minutes before turning cake out onto a wire rack to cool completely before icing.

Icing the cake

To make the icing, beat the cream cheese and butter until the mixture is soft and fluffy. Add the icing sugar and milk and beat again until well combined.

Spread your icing on cake and sprinkle crushed walnuts and cachous over icing.

Storing your loaf

Store in the fridge, covered, for up to a few days.

The un-iced loaf can be wrapped and frozen for up to a few months.

More fabulous festive cakes

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.