A classic 1974 Mrs Beeton Cherry and Sultana Loaf Cake

I found this recipe in a 1974 edition of a 'Mrs Beeton cookbook'. I often find the 'old school' recipes are fool proof and delicious. This is no exception and is a favourite in our house.

There is something so satisfying as a nice simple fruit loaf. Especially in the afternoon with a cup of tea. I'm personally a big fan of loaf cakes, as you don't have the 'guilt factor' associated with a triple layer buttercream filled cake.

One slice is perfect as a nice energy boosting pick me up and my children love it too!

Surprise surprise it is another 'all in one' minimal effort recipe. You can have it mixed up and ready to go in the oven in 10 mins. Then it needs no decorating once it is out of the oven. It can be eaten straight away. So a nice no fuss cake.

Ingredients:

4oz stork margarine
4oz caster sugar
2 large eggs beaten
6oz self raising flour
a little milk (approx 1 tbsp)
4 oz cherries (chopped how you like - 1/4 or 1/2)
3oz sultanas
Some demerara sugar to sprinkle on top

*You can use raisins instead of sultanas. Or substitute cherries for other dried fruit. It works well with dried cranberries and choc chips. Or add a mashed banana and choc chips. The substitutions are endless.

Method:

Pre heat your oven to 160 degrees C
Line your loaf tin

Find a large roomy mixing bowl.
Sieve the flour into the bowl, add the sugar, butter and beaten egg and mix well.
Add the milk and stir to give a fairly soft dropping consistency.
Stir in the fruit and mix so it is evenly distributed.
Put the mix into your prepared loaf tin and lightly sprinkle demerara sugar on top (this gives a nice crunch).
Bake in the oven for approx 45mins until nice and golden brown and well risen.
Leave to cool on wire rack, put the kettle on and tuck into the cake whilst it is still warm.

Enjoy x

Yummy Blueberry Loaf Cake

I love blueberry muffins and so do my children, so what a better to please your family than making a blueberry loaf cake. It is like a giant blueberry muffin!

This is a nice simple all in one sponge recipe and also has a streusel topping, which gives it a nice crunchy texture, plus adds some sweetness against the tart blueberries.

I often make loaf cakes, as I think having a small slice of cake with a cup of the afternoon tea is a daily ritual. However, a loaf cake generates smaller slices than say a sandwich cake. So it is 'slightly' less guilt free. I just have to be disciplined to stick to the one slice ;-)

Here is the recipe, I promise it is nice and simple:

Ingredients:

Streusel topping: 

50g Plain flour
25g caster sugar
25g unsalted butter or margarine

Cake:

150g margarine
150g caster sugar (or use half caster sugar half light brown sugar for a richer colour)
200g self raising flour
2 free range eggs (beaten)
2 tbsp of whole milk
1/2 teaspoon of bicarbonate of soda
150g Blueberries - fresh or frozen are fine.

* if the streusel topping doesn't appeal. You can make make the cake as it is and dust with icing sugar afterwards. Or (tried and tested) you can make a water icing with icing sugar and lemon juice and drizzle on top. To make a lemon and blueberry loaf cake! 

Method:

Preheat your oven to 160 C (fan) and line your loaf tin.

Firstly make the streusel topping. Place the flour, butter and margarine in a bowl and rub together with your finger tips until they resemble breadcrumbs. Leave to one side.

Now, make the cake:

It is an easy peasy all in one recipe. 
Sieve the flour into the bowl along with the bi carb. Then add the sugar and margarine and beaten eggs and mix well. A wooden spoon is fine, or a electric hand whisk.
When nicely mixed add the milk followed by the blueberries mixing by hand slowly. You will notice the sponge will turn purple from the blueberries if you whisk too vigorously! 
Make sure the blueberries are evenly distributed. 

Place the mix into your prepared loaf tin. Sprinkle the streusel topping evenly over the top of the cake. 

Now bake in the oven for 45-50 mins. It will be nicely risen and golden brown on the top when it is ready. 

You can eat warm if you like. Try and make the cake last the rest of the day. It doesn't usually in our house!