Loaf cake recipes
Our top 3 of 24 Loaf cake recipes
- Aggie's Fruit Loaf
- Mandarin and Cranberry Loaf Cake
- Banana And Pecan Loaf
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Aggie's Fruit Loaf
by ElsbethViewed 6086 times
- 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.
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.
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- 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
Mandarin and Cranberry Loaf Cake
by Love BakingViewed 1151 times
- 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.
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.
- 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
Banana And Pecan Loaf
by ScrumptiousViewed 2190 times
- 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.
- 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
Courgette Lemon Loaf Cake
by Love BakingViewed 234 times
- Preheat the oven to 180 degrees C. Lightly brush the base and sides of a standard (approx. 1kg) loaf tin, and line the base with baking paper.
- Grate the courgette (by hand with a coarse cheese grater or in a food processor), then add it to a bowl (or leave it in the processor but change the attachment) with the oil, sugar, eggs and lemon zest and beat well together with an electric hand whisk, in a stand mixer, or processor, or by hand, for about a minute. Sift in the flours, baking powder and ginger (if using), add the fruit and nuts (if using), and fold in until combined.
- Spoon or pour into the prepared tin and bake for 50 minutes to an hour, until it is risen and pale golden and a skewer comes out clean.
- Leave in the tin for a minute or two then turn out, remove the paper and cool on a wire rack. Serve warm or cool.
Use half of the ingredients for a smaller loaf tin (approx. 450 g) and bake for about 40 to 45 minutes. You could use all plain white flour if you prefer. It is lovely on its own, just lemon and courgette, but I love the addition of fruit and nuts, in particular pistachios and sultanas or raisins for taste, texture and colour.
- 1-2 Courgettes (approx. 350-400g)
- 120 ml Vegetable or sunflower oil
- 150 g Caster sugar (normal or golden)
- 2 Eggs
- Zest of 1 Lemon
- 120 g Plain flour
- 100 g Wholemeal or spelt flour
- 1 heaped tsp Baking powder
- Big pinch Ground ginger (optional)
- 75 g Sultanas, raisins or dried cranberries (optional)
- 50 g Pistachios (unsalted), walnuts or pecans (optional)