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Iced cherry and sultana loaf

Name: Iced cherry and sultana loaf
Yield: 1 loaf, about 12 slices
Cuisine: International
Ingredients: 400 g Strong white bread flour; 140 g Whole milk At room temperature.; 120 g Water; 40 g Unsalted butter Soft, not melted.; 40 g Caster sugar; 8 g Fine salt; 7 g Instant dried yeast; 2 g Ground cinnamon; 6 g Finely grated orange zest Coloured outer peel only.; 50 g Soft sultanas Unsoaked; no added alcohol.; 60 g Glacé cherries Pat away loose syrup, then weigh and quarter; no added alcohol.; 75 g Icing sugar; 15 g Water for icing; 20 g Flour for shaping; 5 g Butter for the tin

Makes: 1 loaf, about 12 slices
Heat: 180°C conventional
Baking time: 35–45 min
Cuisine / style: International

180°C conventional.

International · Enriched fruit bread

Iced cherry and sultana loaf

A soft tin loaf with sultanas, glacé cherries, orange zest and a simple water icing. The fruit is folded into the risen dough and the loaf cools fully before icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Whole milk	140 g	At room temperature.
Dough	Water	120 g
Dough	Unsalted butter	40 g	Soft, not melted.
Dough	Caster sugar	40 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Dough	Ground cinnamon	2 g
Dough	Finely grated orange zest	6 g	Coloured outer peel only.
Inclusions	Soft sultanas	50 g	Unsoaked; no added alcohol.
Inclusions	Glacé cherries	60 g	Pat away loose syrup, then weigh and quarter; no added alcohol.
Icing	Icing sugar	75 g
Icing	Water for icing	15 g
Handling	Flour for shaping	20 g
Handling	Butter for the tin	5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
One 23×13×8 cm loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small icing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 35–45 min

180°C conventional.

Makes: 1 loaf, about 12 slices
Heat: 180°C conventional
Plan for: 495 min total; 50 min active

Method

01 · Mix and develop the spiced milk dough
12–15 min
Use: Strong white bread flour; Whole milk; Water; Caster sugar; Fine salt; Instant dried yeast; Ground cinnamon; Finely grated orange zest; Unsalted butter
Mix the flour, milk, water, sugar, salt, yeast, cinnamon and zest. Knead until the dough starts to stretch, then add the soft butter in small pieces. Continue kneading for 8–10 minutes until elastic.
Ready when: The dough is soft and slightly tacky without loose butter.
01 Iced cherry and sultana loafKnead the spiced enriched dough until elastic.
02 · Let the dough rise
60–120 min
Use:
Cover and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is aerated and roughly doubled.
02 Iced cherry and sultana loafCover and let the dough rise until aerated.
03 · Fold in sultanas and quartered cherries
5–10 min
Use: Soft sultanas; Glacé cherries
Spread the dough into a thick rectangle. Scatter over the sultanas and quartered cherries, then fold and turn gently until the fruit is dispersed.
Ready when: Fruit is spread through the dough without being crushed into a paste.
03 Iced cherry and sultana loafFold in the sultanas and quartered cherries after the first rise.
04 · Shape into the separately buttered tin
8–10 min
Use: Flour for shaping; Butter for the tin
Butter a 23×13×8 cm loaf tin. Use the shaping flour sparingly. Pat the dough into a rectangle, roll it into a short log and tuck the ends to fit the tin. Place seam-side down.
Ready when: One even log fills the length of the tin.
04 Iced cherry and sultana loafShape one log and place it seam-side down in the buttered tin.
05 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. During the last 20 minutes, heat the oven to 180°C conventional.
Ready when: The top is puffy and a light fingertip dent slowly returns.
05 Iced cherry and sultana loafProof until puffy and a light dent returns slowly.
06 · Bake until the bread centre is cooked
35–45 min
Use:
Bake for 35–45 minutes. Shield loosely with foil if the top colours early. Probe the thick bread centre away from fruit.
Ready when: The base is firm and the bread centre reaches about 93°C.
06 Iced cherry and sultana loafBake until the base is firm and check the bread centre.
07 · Cool completely before icing
90 min
Use:
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more.
Ready when: The loaf is cool through the centre before icing.
07 Iced cherry and sultana loafCool in the tin briefly, then turn out and cool fully.
08 · Mix and drizzle the separate icing
12–15 min
Use: Icing sugar; Water for icing
Mix the icing sugar with 15 g water until smooth. Drizzle it in broad lines across the cooled top. Leave for 10 minutes for an initial set, then cut into 12 slices.
Ready when: The icing stays on the crust and the fruit crumb slices cleanly.
08 Iced cherry and sultana loafDrizzle broad icing lines over the cooled loaf and let them set.

What to look for

Stage	Look / feel for	Needs attention
Mix and develop the spiced milk dough	The dough is soft and slightly tacky without loose butter.
Let the dough rise	The dough is aerated and roughly doubled.
Fold in sultanas and quartered cherries	Fruit is spread through the dough without being crushed into a paste.
Shape into the separately buttered tin	One even log fills the length of the tin.
Proof and heat the oven	The top is puffy and a light fingertip dent slowly returns.
Bake until the bread centre is cooked	The base is firm and the bread centre reaches about 93°C.
Cool completely before icing	The loaf is cool through the centre before icing.
Mix and drizzle the separate icing	The icing stays on the crust and the fruit crumb slices cleanly.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Fruit tears the dough.	Large sticky cherry pieces or forceful kneading after fermentation.	Fold gently with a scraper and keep any exposed fruit tucked inside.	Quarter and pat the cherries before weighing.
Icing disappears into the crust.	The bread is still warm.	Allow the loaf to cool fully before adding more icing.	Check the centre as well as the crust before icing.

Storage: Once cool, wrap and refrigerate within 2 hours of baking; use within 2 days. Freeze uniced slices for up to 1 month. Let icing set before wrapping.; Contains: wheat, milk, sulphites if present in dried or glacé fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Three slices show golden sultanas, red glacé-cherry pieces and white icing on the crust. — Iced cherry and sultana loaf, sliced after the icing sets.

Recipe

Iced cherry and sultana loaf

A soft tin loaf with sultanas, glacé cherries, orange zest and a simple water icing. The fruit is folded into the risen dough and the loaf cools fully before icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Whole milk	140 g	At room temperature.
Dough	Water	120 g
Dough	Unsalted butter	40 g	Soft, not melted.
Dough	Caster sugar	40 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	7 g
Dough	Ground cinnamon	2 g
Dough	Finely grated orange zest	6 g	Coloured outer peel only.
Inclusions	Soft sultanas	50 g	Unsoaked; no added alcohol.
Inclusions	Glacé cherries	60 g	Pat away loose syrup, then weigh and quarter; no added alcohol.
Icing	Icing sugar	75 g
Icing	Water for icing	15 g
Handling	Flour for shaping	20 g
Handling	Butter for the tin	5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Box grater	Use a handheld grater. Chop long strands if needed; a peeler makes strips rather than the required grated texture.
Knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
One 23×13×8 cm loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small icing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 1 loaf, about 12 slices
Heat: 180°C conventional
Allow: 495 min total; 50 min active

How do I make it?

Mix and develop the spiced milk dough
12–15 min
Mix the flour, milk, water, sugar, salt, yeast, cinnamon and zest. Knead until the dough starts to stretch, then add the soft butter in small pieces. Continue kneading for 8–10 minutes until elastic.
Knead the spiced enriched dough until elastic.
Ready when: The dough is soft and slightly tacky without loose butter.
Let the dough rise
60–120 min
Cover and leave at 22–24°C for 60–120 minutes.
Cover and let the dough rise until aerated.
Ready when: The dough is aerated and roughly doubled.
Fold in sultanas and quartered cherries
5–10 min
Spread the dough into a thick rectangle. Scatter over the sultanas and quartered cherries, then fold and turn gently until the fruit is dispersed.
Fold in the sultanas and quartered cherries after the first rise.
Ready when: Fruit is spread through the dough without being crushed into a paste.
Shape into the separately buttered tin
8–10 min
Butter a 23×13×8 cm loaf tin. Use the shaping flour sparingly. Pat the dough into a rectangle, roll it into a short log and tuck the ends to fit the tin. Place seam-side down.
Shape one log and place it seam-side down in the buttered tin.
Ready when: One even log fills the length of the tin.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. During the last 20 minutes, heat the oven to 180°C conventional.
Proof until puffy and a light dent returns slowly.
Ready when: The top is puffy and a light fingertip dent slowly returns.
Bake until the bread centre is cooked
35–45 min
Bake for 35–45 minutes. Shield loosely with foil if the top colours early. Probe the thick bread centre away from fruit.
Bake until the base is firm and check the bread centre.
Ready when: The base is firm and the bread centre reaches about 93°C.
Cool completely before icing
90 min
Leave in the tin for 10 minutes, then turn out onto a rack for at least 80 minutes more.
Cool in the tin briefly, then turn out and cool fully.
Ready when: The loaf is cool through the centre before icing.
Mix and drizzle the separate icing
12–15 min
Mix the icing sugar with 15 g water until smooth. Drizzle it in broad lines across the cooled top. Leave for 10 minutes for an initial set, then cut into 12 slices.
Drizzle broad icing lines over the cooled loaf and let them set.
Ready when: The icing stays on the crust and the fruit crumb slices cleanly.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Fruit tears the dough.	Large sticky cherry pieces or forceful kneading after fermentation.	Fold gently with a scraper and keep any exposed fruit tucked inside. Quarter and pat the cherries before weighing.
Icing disappears into the crust.	The bread is still warm.	Allow the loaf to cool fully before adding more icing. Check the centre as well as the crust before icing.

Useful recipe notes

Storage: Once cool, wrap and refrigerate within 2 hours of baking; use within 2 days. Freeze uniced slices for up to 1 month. Let icing set before wrapping.

Contains: wheat, milk, sulphites if present in dried or glacé fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Iced cherry and sultana loaf at a glance

Makes: 1 loaf, about 12 slices
Heat: 180°C conventional
Baking time: 35–45 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	400 g	100%
Whole milk	140 g	35%
Water	120 g	30%
Unsalted butter	40 g	10%
Caster sugar	40 g	10%
Fine salt	8 g	2%
Instant dried yeast	7 g	1.8%
Ground cinnamon	2 g	0.5%
Finely grated orange zest	6 g	1.5%
Soft sultanas	50 g	12.5%
Glacé cherries	60 g	15%

Method

01 · Mix and develop the spiced milk dough

02 · Let the dough rise

03 · Fold in sultanas and quartered cherries

04 · Shape into the separately buttered tin

05 · Proof and heat the oven

06 · Bake until the bread centre is cooked

07 · Cool completely before icing

08 · Mix and drizzle the separate icing

What to look for

Troubleshooting

How do I make it?

Mix and develop the spiced milk dough

Let the dough rise

Fold in sultanas and quartered cherries

Shape into the separately buttered tin

Proof and heat the oven

Bake until the bread centre is cooked

Cool completely before icing

Mix and drizzle the separate icing

What can go wrong, and how can I fix it?

Iced cherry and sultana loaf at a glance