Gullane Glögg Fruity Loaf Recipe

I am so sorry it has taken me a while to get back to posting recipes here, as I mentioned in my previous post I sort of got slammed with orders in November/December (thank you thank you!) and looking after the website took a back burner… But further to the scrummy Chocolate Orange Glögg cake recipe here is the 2nd recipe from the amazing Susanne of Frangipane. A simple but fruity loaf cake, just yummy…


  • 375g mixed, dried fruit (currants, sultanas, raisins, mixed peel, cherries)
  • 100g light soft brown sugar
  • 300ml Gullane Glögg
  • 300g self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 beaten egg
  • butter for greasing

You will need 1 x 2lb loaf tin


  1. Mix the dried fruits together with the sugar and pour over the Gullane Glogg. Cover and leave to steep overnight.
  2. Next day, butter and line the loaf tin with baking parchment.
  3. Sift the flour and cinnamon into the fruit mix and add the egg.
  4. Mix everything together well then put into the loaf tin. Level the surface.
  5. Bake in a pre-heated oven 150º (130 º Fan, Gas 2) for 11/2 – 13/4 hours, until well-risen and firm to the touch. A fine skewer inserted into the middle should come out clean.
  6. Leave to cool in the tin for about 10 minutes then tip it out and remove the lining paper. Once cool, slice and serve with butter.
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