Cherry Bakewell Loaf Cake
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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
For the loaf cake :-
- 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
Make the loaf cake :-
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.
Make the topping :-
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.
Topping the cake with the icing is optional.
Calories: 223kcal | Carbohydrates: 36.5g | Protein: 4.4g | Fat: 7.1g | Saturated Fat: 0.9g | Cholesterol: 21.6mg | Sodium: 63.7mg | Fiber: 1.5g | Sugar: 21.9g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 0.7mg