Loaf cake recipes
Our top 3 of 24 Loaf cake recipes
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Aggie's Fruit Loaf
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Mandarin and Cranberry Loaf Cake
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Banana And Pecan Loaf
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View all 24 variations
Tips
This will keep happily for several days in a tin ... it's delicious sliced and buttered. For a variation you can always add a dash of alcohol to the black tea ... just make sure that the proportions of wet and dry ingredients are kept more or less the same.
Ingredients
- INGREDIENTS
- 8 ozs Mixed Fruit
- 8ozs Brown Sugar
- 1 cup Hot Black Tea
- 2 ozs Butter or Margarine
- 1 lb Self-raising flour
- pinch Salt
- 1 tspn Mixed Spice
- 1 Egg
- 2 tblsns Marmalade
Method
- Pour the cup of very hot black tea over the mixed fruit and the brown sugar and leave overnight.
- Next morning rub the butter or margarine into the flour, add the pinch of salt, mixed spice.
- Mix in the egg and then the soaked fruit and the marmalade.
- Place in a greased 2lb loaf tin and bake in a moderate oven for one and a quarter hours.
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Tips
Just double the quantities for a large (standard)loaf tin, and give it about an hour in the oven. This keeps well for 4-5 days, wrapped in foil or in a tin. Great toasted with butter and jam / marmalade. Keep slices in the freezer ready to pop in the toaster.
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Add commentIngredients
- 230 g Plain flour
- 110 g Caster sugar (golden or white)
- ½ tsp Baking powder
- 180 g Dried cranberries
- 1 Egg
- 90 ml Milk (any kind - I use skimmed)
- 10 ml (approx. 2 tsp) Sunflower oil
- 1 small tin Mandarin segments
- 30 ml Juice from the tin
- 1 Small orange - zest only
Method
- Pre-heat oven to 180°C. Grease a small loaf tin with a little sunflower oil on some kitchen paper, and line the base with baking parchment.
- Sieve the flour and baking powder into a bowl, then add the sugar and cranberries and mix together. FInely grate the orange zest. Drain the mandarins, reserving 30ml of the juice for the cake (you can drink the rest or use in a fruit salad or in salad dressing). In a jug, beat the eggs and the milk with an electric mixer for about 20 seconds, then add the oil, juice and orange zest. Pour this into the bowl and stir together until just combined, being careful not to over mix. Carefully stir in the mandarins. Spoon the cake mixture into the loaf tin and bake for about 45 - 50 minutes, until a skewer comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
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Add commentIngredients
- 450 g bananas
- 75 g pecan nuts
- 225 g self raising flour
- ¼ tsp bicarbonate of soda
- 75 g butter or margarine
- 175 g light. soft brown sugar
- 2 eggs. beaten
- 2 tbsp honey. warmed
Method
- 1. Peal and mash bananas with a fork.
- 2. Reserve 6 pecan nuts for decoration and roughly chop the rest.
- 3. Sift flour, bicarbonate of soda and pinch of salt together.
- 4. Cream butter and sugar together until light and fluffy.Gradually beat in eggs.
- 5. Fold in bananas, nuts and flour mixture and spoon into a greased and base-lined 900 g loaf tin.Level top.
- 6. Cook at Mark 4/350F/180C for 1 hour until well risen.Allow to cool in tin.
- 7. Turn out, brush top with honey and decorate with reserved pecan nuts.
- 8. Serve sliced, spread with lemon curd.
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2 Comments
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Add commenttootsie Sun Feb 20 2011 • Reply
I made this recipe 2 days ago and doubled the quantities to make 2 x 2lb loaf tins. It was quite difficult to get all that flour into the mixture but eventually managed it and there was enough for 3 x 2lb loaf tins. Moderate oven is 180 c according to my search on internet and cakes were done in 55 mins.Would love to hear comments from others who have made this. Despite all my hiccups the cake tastes very good.
bigdon Thu Dec 23 2010 • Reply
Just started baking. i found this so simple. As I am from Ireland added some Irish wiskey. so easy to make. ten out of ten for Aggie