I am sure by now that my readers know that I love making my loaf cakes and the easier the recipe the more the cake is made. Last week I held a fund-raising coffee morning for Cancer Research and made two Soggy Orange Loaf Cakes and some homemade biscuits for the everyone to enjoy.
I had so many people asking for the recipe for the Soggy Orange Loaf Cake that I was told I should have printed the recipe off and charged for a copy of it and that way I could have made more money for the charity. I will remember that next time.
The recipe I am covering today was one a friend send me the link to on Facebook as she knows how much I love making my loaf cakes. Its’ a Good Housekeeping recipe and is available from their website but also on their Facebook page where you can also watch it being made. As like all my others, it’s very easy to make.
GIN AND PINK GRAPEFRUIT TONIC CAKE…
- 200 g (7oz) unsalted butter, softened, plus extra to grease
- 200 g (7oz) caster sugar
- 4 medium eggs, beaten
- 200 g (7oz) self-raising flour
- 1/2 tsp baking powder
- Finely grated zest 1 pink grapefruit
- 75 ml (3 fl oz) gin
FOR THE SYRUP AND TOPPING
- 75 g (3oz) caster sugar
- 75 ml 1 pink grapefruit tonic water, we used Fentiman’s Pink Grapefruit Tonic Water
- 3 tbsp gin
- 100 g (3 ½oz) icing sugar, sifted
- Red or pink food colouring
- Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up at about 4cm (11/2in) higher than the sides of the tin.
- In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and grapefruit zest (reserve remaining grapefruit for later), followed by the gin. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
- Meanwhile, make the sugar syrup: Half the grapefruit and squeeze the juice from one half only. Gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up the heat and boil for 1min. Remove from heat and mix in the gin and 1tbsp grapefruit juice.
- When the loaf comes out of the oven, poke holes all over the top with a skewer and slowly drizzle over half the gin syrup mixture. Leave to soak in for 10min then drizzle with remaining syrup. Leave to cool in tin on a wire rack.
- Cut the remaining half the grapefruit in half again, then slice a couple of thin half-moons from one of the halves. Lay the slices flat on a board, and cut along the segment lines into small triangle shapes. Put the triangles on kitchen paper to dry.
- Using the tin as a guide, run a knife horizontally along the top of the loaf cake to cut off the rounded top. Invert the cake on to a serving plate and peel off the parchment. Mix the icing sugar with enough grapefruit juice (about 11/2tbsp), to make a slightly thick but pourable icing. Use a cocktail stick to add a very small amount of food colouring to the icing, to tinge it a pale pink (repeat if necessary until you get the desired shade). Spoon icing over the cake and decorate with the grapefruit triangles.To store
Store in an airtight container at room temperature for up to 5 days if without grapefruit decoration (or about 3 days with grapefruit slices).
As I am sure you know by now that I have a love of loaf cakes. I find them a perfect size for just the two of us and most like the recipe below from Woman & Home and easy to bake. We had this at the weekend and it was delicious.
APPLE AND CLOTTED CREAM LOAF CAKE…
5 small bramley apples (peeled and cored) 1 tsp lemon juice 300g plain flour 1 ½ tsp baking powder ½ tsp bicarbonate of soda 200g softened unsalted butter or margarine 175g caster sugar 3 large eggs ( lightly beaten) 1 tsp vanilla extract 150g clotted cream 3 tbsp apricot jam
Line or grease a 2lb loaf tin Preheat oven to 170C/Gas 3
Thinly slice enough apple to cover the top of the cake Pop in the lemon juice
Chop remaining apples and heat in a heavy based saucepan with 1 tbsp water for 5 mins until soft.
Leave to cool. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt In a separate bowl beat the butter and sugar until pale and creamy.
Gradually beat in the eggs and vanilla extract until all combined.
Fold in the sifted flour mixture and when almost combined add the cooked apple and clotted cream and mix well.
Pour into the tin and level Arrange the other apple slices evenly on top of the cake Bake for 1 hour 10 mins or until cooked through.
After cake has cooled, heat jam in a small saucepan and brush over the top.
If, like me you cannot resist freshly baked bread then you will love this book. I couldn’t resist downloading it onto my kindle after reading the synopsis ‘ There is nothing that is much easier to make than a quick bread or loaf. Just mix up the ingredients, put the mixture in the pan, set the timer for around an hour and go do some other things. Come back when the timer goes and you have a lovely, fresh, home-made treat that everyone will love’.
Grandma’s Best Quick Breads has some great recipes to follow and even though the measurements are in cups I think most of us have the required cups available for measuring.
I love making loaf cakes more than any other type of cake as I feel when there are just two of you in the house they are the perfect size. Some of my favourites included Cinnamon Loaf, Cranberry Orange Loaf, and Pumpkin Cream Cheese Loaf which would be great for Halloween.
Although the book has no pictures it doesn’t stop your imagination getting your taste buds in full flow. Each easy recipe is explained simply and it has a few delicious extra recipes at the back of the book.
So, I decided that with the amount of different loaf cakes I have made that a loaf recipe every day until I can find no more might be fun…
The best thing about loaf cake recipes is that they are generally very quick to make and are not too big to store, unlike your average sandwich cake.
To kick start I decided that the Victoria Sponge Loaf Cake Recipe would be appropriate. I got this recipe from Woman & Home .Enjoy…
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar, plus 1 tbsp to dust
- 4 medium eggs
- 225g (8oz) self raising flour
- 3 tbsp semi skimmed milk
- 300ml (½pt) double cream
- 100g (4oz) strawberry jam
- Icing sugar to decorate
Preheat oven to 170C/150C fan/325F/Gas 3. Grease a 900g (2lb) loaf tin and line with baking parchment.
Using an electric whisk cream the butter and sugar together until pale and fluffy. Add the eggs one at a time beating well after each addition.
Sift in the the flour and fold through using a large metal spoon. Stir through the milk then pour the mixture into the loaf tin and bake in the centre of the oven for 1 hour (cover with foil after 45 minutes if it browns to quickly) until golden or skewer comes out clean. Transfer to a wire rack to cool completely.
Whip the cream to soft peaks and gently fold through the jam. Cut the cake into 2 layers.
Spoon the cream onto the bottom layer then dust the top with the icing sugar and serve.
400g Mixed Dried Fruit
375ml (13fl oz)hot Fruit Tea Bags
100g Caster Sugar
75g Brown Sugar
2 Medium Eggs (beaten)
1 teaspoon Baking Powder
1 tablespoon Cocoa
1 teasp vanilla extract
275g Self Raising Flour
Soak fruit with the hot tea for at least a couple of hours or overnight
Heat oven to 180C, Gas 4 or 350F
Mix in all the other ingredients one at a time until well mixed
Line your loaf tin
Pour cake mixture into the tin
Bake for 45 – 50 minutes or until the skewer comes out clean