A Delicious Raspberry and Cream Cheese Loaf to celebrate the return of GBBO 2015

Raspberry Cream cheese Loaf

Woo Hoo Welcome Back “Great British Bake Off”.  

One of my absolutely favorite baking programs returned to TV last Wednesday, needless to say I will be commandeering the TV & Sky remote for the next 6 weeks and I don’t give two hoots what Champions League Football match is on.!!  The TV is Mine for that hour!!!

Wednesday will now be known as Bake Off Wednesday in my house and I suspect it will be the same across most of Ireland & the UK. So because it’s such a “special day” I decided it would be only fitting to bake something very delicious to have with my cuppa whilst watching the GBBO Gang and this Raspberry and Cream Cheese Loaf fits the bill perfectly.

I think its fantastic the way a TV programme has had such a positive effect on baking, taking it out of the dark ages, making it “cool” not just something Mammy’s and Nana’s do in the kitchen. I got my love of baking from my  own Nana and my Mum,, who were/are both brilliant bakers.

My Mum especially was a huge Mary Berry Fan, she had two Mary Berry Cook books which were her “bibles”. Sunday was Baking Day in our house and I spent many happy Sundays covered in flour, learning all my Mam’s recipes.  I didn’t bake so much when I started secondary school.  It was ALL about music & boys . I was lucky to be a teenager in the 80’s , the best decade for music and I’m not ashamed to say I was a huge Wham Fan. It wasn’t until I had my own kids that I rediscovered my passion for baking. I got all my four kids baking from a young age.. and two of them Andrew now age 13 and Amy 21( the youngest & oldest ) are both brilliant bakers in their own right.. the other two Adam and Daniel became the official tasters.

It was Nigella Lawson who is the one responsible for re-igniting the baking flame for me.. I love her style of baking.  Her “How to be a Domestic Goddess Book” is still my go-to book and is definitely one worth having on your book shelf.  If I was ever  asked to to name my  baking heroes..it wouldn’t be very difficult.. there are three of them Nigella Lawson, Mary Berry and a Canadian Anna Olsen.. All very different but each a Queen Of Baking in their own right

Gosh any way back to the “Raspberry and Cream Cheese Loaf” ..this is a simple pound cake recipe with the addition of cream cheese in the cake batter & the frosting on top and of course juicy fresh raspberries

Raspberry & Cream Cheese Loaf

A little lemon is added just to cut through the sweetness of the raspberries and cream cheese which are just a perfect combination.


This is one of those recipes  where fresh fruit is an absolute must. I used Keelings Irish raspberries, very sweet beautiful little rubies that are like little jam bubbles hidden inside the cake.  I always use full-fat cream cheese when I’m baking but I’m sure low-fat would work ok.  Just make sure it’s a good quality one . I’m a cream cheese snob because I always use Philadelphia when I’m baking but just use what ever one you prefer .



dredge raspberries in flour to stop them sinking

I baked this for about  50 mins .  I kid you not the smell was unbelievable, that good that my teenage boys were in front of the oven every five mins  asking “is it done yet”.

The Raspberry and Cream Cheese Loaf HAS to be cold before adding the frosting and that’s the hard part it , it takes will power not to cut a slice and to hell with the frosting ..but be strong  and resist the temptation.  This frosting takes the cake it to a completely different  level of deliciousness.


Raspberry & cream Cheese Loaf

Raspberry & Cream Cheese Loaf

I had two scrumptious slices with my coffee whilst watching Great British Bake Off.  I’m now wondering what to make for next week!! Maybe I might try the Gin & Tonic Madeira from this week’s show.

Raspberry & cream Cheese Loaf

All I can say now is “Roll on Bake Off Wednesday”


Raspberry Cream Cheese Loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Category: Dessert

Yield: 8-10 slices

Calories per serving: 194 kcl

Raspberry Cream cheese Loaf


  • 165g plain flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 120g unsalted butter, softened
  • 4 oz cream cheese, room temperature
  • 150g caster sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • Zest of a large Lemon
  • 250g fresh raspberries
  • 3 tbsp Jam
    Cream Cheese Frosting
  • 4 oz cream cheese, room temperature
  • 60g unsalted butter, room temperature
  • 180g Icing sugar
  • 1tsp vanilla extract


  • Preheat oven to 180c. Butter a 9 x 5 loaf pan. Line the bottom of the pan with baking parchment, and grease the sides.. or use the loaf tin liners that are widely available now.
  • In bowl, whisk together flour, baking powder and salt. Set aside.
  • Beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lemon zest, mixing gently until combined.
  • Pour flour mixture over the wet mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour.
  • Lastly, dredge the raspberries in 2bsp flour and gently fold in ¾ of them into the mixture.
  • Transfer batter to prepared baking loaf pan. Take the remaining raspberries and press down gently into the top of the batter. The batter will be thick!
  • Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan and let go cold before frosting.
  • In a mixer or large bowl, cream together butter and cream cheese until smooth. Add icing sugar and beat until smooth. Beat in vanilla extract.
  • Warm Raspberry jam up in a pot. Spread a thick layer of frosting over loaf and drizzle with warm Jam & decorate the top with a few raspberries and keep in fridge until ready to serve.


Dredge your fresh raspberries in flour to stop them from sinking



For my overseas readers I have included  a conversion tool below !!  You can use it to convert grms to cups etc. It’s an experiment so please let me know if you find it helpful.

[wolframalphawidget id=”c89b912ed6db557256eeb4ccdfd2fc8b” theme=”red”]

Make sure you check out my FACEBOOK BAKING PAGE for more easy baking treats.



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  • Kim August 13, 2015 at 5:27 am

    This looks absolutely beautiful, I’m definitely going to give it a try! Gorgeous photos too! Well done!! 🙂

    • Karyn August 13, 2015 at 11:31 pm

      Thank you very much for the comment Kim. appreciate you taking the time 🙂 It’s a very easy recipe that works just as well with blueberries too 🙂

  • Margaret April 20, 2016 at 10:26 am

    Could you tell me could you make this mix into cupcakes and how long would you cook them for,
    Thank you for this recipe it’s a fab cake ?

    • Karyn April 21, 2016 at 7:57 am

      Hello Margaret : – that’s an interesting question I have never made this recipe as a cupcake recipe.. I would imagine it would be delicious.;) Cupcakes usually cook in half the time a cake would so maybe 20-25 mins , but checking after 20 mins with a skewer.. also don’t over fill them .. i would always go 2/3 in a cupcake or use an ice scream scoop. Please let me know how you get on x Karyn

  • Lucy August 22, 2016 at 8:46 pm

    Would strawberries work just as well?

    • Karyn August 23, 2016 at 8:45 pm

      absolutely Lucy..I’ve used Strawberries lots of times & blackberries as well 😉


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