Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
Well folks now that we’ve got January out of the way I thought it was safe to bring you this cherry bakewell loaf cake recipe.
When I say “safe”, I don’t mean that there’s anything dangerous about this cake, well except that it is amazingly tasty! 😆
No, what I mean is that January’s usually that month where everyone’s on a health kick. So now that it’s over let’s relax a little and enjoy some cake!
Actually, I probably could have brought you this recipe in the middle of January because they say it’s usually by about the middle that New Year’s resolutions and those “temporary” health kicks are chucked out of the window!
However, there is of course a different way to healthy living.
If you’re reading this you know we’re all about living the 80/20 way here where there’s no need to go on a diet. No need EVER.
All you need to do is eat relatively healthily for 80% of the time and have a regular exercise routine, then you can afford to indulge a little on nice things like this Cherry Bakewell Loaf Cake!
Yeah, yeah I know, I bang on about 80/20 constantly but it honestly works.
It’s really hard for me in January not to unleash a huge rant about all the diets and miracle weight loss products that suddenly appear and grab people’s attention and unfortunately their hard earned cash too!
Sure you might experience a temporary weight loss on these diets, but it’s not sustainable is it? And you can’t, and surely don’t want to, have spend the rest of your life on such miserable food restricting regimes?
OK I’ll stop now. I’ve said my piece. 😉
- 250 g self raising flour
- 2 tsp . baking powder
- 100 g golden caster sugar
- 85 g ground almonds
- 150 g glace cherries
- 2 eggs lightly beaten
- 50 ml sunflower oil
- 175 ml skimmed milk
- For the topping: -
- 200 g icing sugar
- 3 tbsp water
- 2 tbsp flaked almonds
- Preheat oven to 180C/350F and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Sift all of the dry ingredients, the flour, baking powder, caster sugar, ground almonds and glace cherries into a large mixing bowl.
- In a separate bowl, add the wet ingredients the eggs, oil and milk. Mix together.
- Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all of the ingredients together either using a spatula.
- Pour cake mixture into loaf tin and bake for 35 - 40 minutes until risen and golden brown.
- Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
- Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
- In a measuring jug make the icing by whisking together the icing sugar and water and pour on top of the loaf then decorate with flaked almonds and any spare glace cherries.
- Store in an air tight container or slice into 15 slices and freeze.
Calories are per slice
Slices of this cake can be frozen
Right, where was I? Oh yes, ha ha Cherry Bakewell Loaf Cake.
I’ve always loved that unique sweet almond taste of cherry bakewell tart and my first attempt at re-creating those flavours were these delicious cherry bakewell muffins I made at the time of the Glasgow Commonwealth Games nearly 3 years ago! (Wow have I really been writing this blog for nearly three years now?).
So today I’m sure you’re going to love this sliced sharing loaf cake. It’s great to share with friends as I did with my work colleagues recently who kindly gave it their seal of approval by making it vanish in literally minutes……… 😀
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