I can’t stress enough how amazingly delicious this Golden Syrup Loaf Cake is. It’s not just delicious, it’s comforting and so easy to make. You probably have all the ingredients already and the final winner??? You only use a saucepan. That’s it!
This is such a delicious, soft and light cake recipe. There’s no bells or whistles with this one. No big entrance or show stopping impact. It’s simply a hug in a cake. That probably describes it best.
A very simple recipe that comes together quickly and easily to be enjoyed by all the family. Who doesn’t love an “all in one bowl” recipe!
A very simple and delicious tea time cake full of apples and spices to give it warmth. Using both dark and light brown sugar gives the cake texture a rich, almost caramel flavour. You can opt to add in sultanas but equally, adding in dried cranberries would give a great contrast. I topped the cake with walnuts and after enjoying a slice, I think it would benefit greatly from adding some into the mix.
This cake is very moist and needs delicate handling once it’s baked. I would recommend you leave it sit for a good 20/25 minutes before removing it from the tin to a wire rack.
A lovely easy to bake Cherry Cake full of delicious glacé Cherry pieces and a wonderful almond flavour. This is a loaf cake which I always feel is a perfect tea time cake or a great idea to bring as a gift to someone’s home.
I love an all in one bowl recipe where you have minimal cleaning up after! This great chocolate loaf cake recipe is quick and easy to put together and bakes up so delicious. The original recipe is from Becky Excel and I’ve just changed it a little.
So this is a great chocolate cake recipe. It’s rich and has a great texture. It can be used for any occasion and I decided to bake it, cut out a shamrock shape x 2 and decorate with shades of green buttercream. It’s a fun thing to try and worked well because of the shamrock shape and colour variations.
I made the cake in two 8″ / 20 cm round tins. Then found a shamrock image on the web, sized it, printed it and cut it out of the cooled cakes. If you can draw freehand, go for it! I would recommend gel dye colour rather than a liquid one. Start with a small bit for the first shade, then increase the quantity to get a deeper colours as you go.
This recipe is a twist on what we would know as a traditional Tea Loaf. It’s got ground almonds, grated apple and I swapped whole wheat flour in place of white flour for a healthier result. As I was using dried fruit which is naturally sweet, I could also reduce the sugar quantity.
The slices of apple dipped in tea and decorated on top give it a lovely rustic look and something to bite into. When I made it, I felt it was going to be very dense and dry but it worked out really nicely and perfect with a cup of tea any morning or afternoon.
By using whole wheat flour, the recipe is changed to a healthier version with more fibre and less processed flour, plus reducing the sugar quantity is always a bonus. Sprinkling a little brown sugar on top gives it a lovely caramelised finish.
So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉
This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.
Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.
I love a recipe you make all in one bowl which is quick and easy and then ends up delicious. While away in the US, I bought a home style magazine and saw this recipe. It’s perfect for the summer when we are lucky enough to get such sweet strawberries.
I used a 9″ springform tin as this cake has a very soft layer in the centre and using a smaller tin might result in the top baking and the centre not quite baking through so the result is not a very high cake but every cake doesn’t have to be high like a Victoria Sponge.
It’s worth making and needs very little other than an optional dusting of icing sugar to serve. Of course if you have an occasion, why not pile some fresh strawberries in the centre and serve with a dollop or two of fresh cream 🙂
I am such a big fan of the traditional Bakewell Tart but sometimes I just don’t want to make the different components and it’s quite sweet so when I saw Jane’s Patisserie’s bakewell cake version, it was the perfect fit for me to have my bakewell fix without the effort.
I’ve made a few changes (as usual 😉 ) and it worked out really well. It’s full of the traditional Bakewell flavours we all love and using ground almonds really helps to keep it light.
Another bonus is that it needs so little to serve it up. The almonds and a dusting of icing sugar are the perfect finishing touches.
The original recipe for this cake is what the American’s call a pound cake. It’s similar to our madeira cake mixture so the result is a more dense texture compared to a traditional sponge. It has to be like this in order to hold the addition of berries but it still works out nice and light and the addition of almond extract gives it a lovely buttery flavour.
It’s from a US blog, “if you give a blonde a kitchen” – great name!! and was used as a 4th July Independence Day cake using blueberries and raspberries. I’ve reduced the sugar quantities, removed refined sugar and made mine a gluten free version. I will put both options in the ingredients below so go with your own choice.
While browsing through Instagram, I saw this recipe on the Prima account – https://www.prima.co.uk/all-recipes/ It’s not hard to get me interested when I see lemon and then to add fresh rosemary to the mix, well it was so intriguing and interesting that I wanted to give it a try.
Originally the recipe has a higher sugar content which I’ve greatly reduced plus I decided to try and convert it to a gluten free version and hope it wasn’t noticed and what do you know, it worked! It’s impossible to tell this cake is gluten free. It’s been a big success and I love it. All the tasters thought it was plenty sweet with the reduced sugar quantity too. Other than cutting up the rosemary into teeny bits, it’s quick and simple to make so give it a go.
