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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Oh, January diets and such. The only diet in my life is “diet” soda. And that is a treat, and not an everyday thing (mostly for expense and because of chemicals).
Now, excuse me whilst I DIVE into this!
I’m glad January is over now Susie.
The diet thing for the whole month that everyone goes into just does my head in! (As you could probably tell in reading this! 😉 )
Enjoy! 😀
I wish you would not have explained 80/20, because I was hoping it was 80 pieces of this cake washed down with 20 cups of coffee. It looks seriously delicious!
Ha ha! Thanks Jeff.
Good to know you’re a fellow coffee and cake lover too. And yep, this cake definitely goes with a good cuppa! 😀
When i want cake, I want a slice of real cake, not low calorie/low fat cake so this is perfect! I love that it has icing too 🙂
rachel @ athletic avocado recently posted…Paleo Chocolate Chip Banana Bread N’Oatmeal Bake {Vegan option}
Thanks Rachel. I have to say that the layer of icing really “tops” this loaf cake off. “Tops” get it? Lol.
I’m so funny. Not! 😉
I wanna make this just so my house smells like cherries and sugar! 😉
Sweet and delicious that’s what this cake is. Thanks GiGi! 😀
Neil, I am not a fan of all those diets and fads that seem to pop up in January – so much better to eat.exercise 80 percent of the time and enjoy treats like this loaf cake too! I saw this on IG awhile ago and so gald I finally got a chance to come gawk at it and the recipe, here!
Shashi at RunninSrilankan recently posted…Turmeric Salmon • Warm Veggie Quinoa Salad • Blueberry Oatmeal Cookies
I’m so glad you like the loaf cake Shashi.
I’m so sorry there isn’t any of what I’ve made left for you here but if there was I would definitely be sharing it! 🙂