QUICK & EASY CHERRY BAKEWELL LOAF

Cherry Bakewell Loaf

 

HAPPY OCTOBER EVERYONE!!

Who can believe it.  Summer is long gone and finally Autumn has truly arrived.   I think its safe now to mention Halloween and the “C” word – CHRISTMAS.  How about you? Is it too early for you!

I absolutely love Christmas & especially Christmas Baking and being a baking blogger, I have already been trying out Christmas Recipes at home throughout the Summer.

Seriously we have already tried out two Christmas cakes  a Chocolate one and a Jamaican Fruit one.  Of course the chocolate fruit won hands down. I’m really looking forward to posting that recipe!   Any way enough about Christmas Cake.  I have the most delicious simple cherry cake to share this week.

I have based this recipe around one of my favourite “shop bought” cakes Mr Kipling’s Cherry Bakewell Pies!  Anybody else like these?

This recipe is so simple. I’ve always loved the taste and sweetness of a cherry bakewell pie and had great fun recreating the delicious almond cherry flavours in my Cherry Bakewell Loaf.

 

cherry bakewell loaf

 

 

Loaf cakes are a great favourite of mine, mainly because they are so easy to put together.  This one is no different just mix the dry ingredients into the wet ones. No mixer required just a few quick stirs of a wooden spoon will do the job.

You will notice that I use glace cherries and not real cherries in my recipe – now you could use real cherries if you wanted to,  but you wouldn’t get that same “overly sweet cherry taste” which  I think is an absolute must for a Cherry Bakewell.  I also used sunflower/veg oil, of course feel free to substitute the oil with butter.  Just make sure you melt the butter first!

QUICK TIP –  Dredge the cherries in some flour – (to stop them from sinking) and add these to the flour mix.

 

cherry bakewell loaf

 

cherry bakewell loaf

 

cherry bakewell loaf

 

For the topping I went for a simple almond glaze icing as a salute to the yummy thick icing on The Mr Kipling version. It worked perfectly.

I have lost count the amount of times I have made this over the Summer.  It’s a huge hit with my family and hopefully your family will love it too.

 

CHERRY BAKEWELL LOAF

If you love McVities Cherry Bakewell Pies then this is the cake for you - all the flavour and taste but so easy to bake! CHERRY BAKEWELL LOAF - so easy no mixer required just a wooden spoon
Course Cake
Cuisine American, european
KEYWORDS CHERRY, easy, fruit, loaf
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 SLICES
Calories 200 kcal
Author Karyn Ryan -Irish Baking Adventures

INGREDIENTS

  • 175 g plain flour 1 1/4 cups US
  • 2 tsp baking powder
  • 100 g ground almonds 3/4 cups US
  • 175 g caster sugar 3/4 cups & 1Tbsp US
  • Pinch salt
  • 3 large eggs
  • 200 ml sunflower oil/vegetable oil/melted butter 3/4 cup & 1tbsp US
  • 155 g glace cherries cut in to pieces 1 1/2 cups US
  • 1/ tsp almond extract

FOR THE TOPPING: -

  • 200 g icing sugar 1 cup US
  • 3 tbsp water
  • 2 tbsp flaked almonds
  • a 1lb loaf tin (normal size) greased and lined with baking aper or use a loaf tin liner.

INSTRUCTIONS

  1. Preheat oven to 180C/350F and grease and line a  (1lb) loaf tin with baking paper or use a loaf tin liner

  2. Sift the flour and baking powder along with the salt into a bowl .  Next add in the caster sugar and ground almonds

  3. Dredge the cherries in some flour - (to stop them from sinking) and add these to the flour mix
  4. In a separate bowl, or a pyrex jug, whisk together the eggs, veg oil/melted butter and almond extract

  5. Add your wet ingredients to your dry ingredients and with a spatula or wooden spoon stir them together. Go gently you don't need to over-mix or you will get a tough cake

  6. Pour the batter into the loaf tin and bake the cake for about 50 minutes or until a skewer comes out clean
  7. Cool in the tin for 15 minutes then turn out onto a wire rack

MAKE THE ICING

  1. In a bowl whisk together the icing sugar and water and pour on top of the loaf. I like it thin enough just to glaze, but you can make it thicker by adding more icing sugar if you prefer

  2. Decorate with some glace cherries and flaked /chopped almonds

  3. Store in an air tight container such as a lunch box.  Will last for about 5 days but in my house 1 day lol

Recipe Notes

Dredge the cherries in some flour - (to stop them from sinking) and add these to the flour mix -  I do this with all fruit fresh or dried & chocolate chips when I'm baking!

I have given AMERICAN CUP MEASUREMENTS - but please not these are approximate as we cook using the metric system in Europe

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I also created a brilliant new FACEBOOK GROUP CALLED EVERY DAY BAKING & it’s all about baking, if you want to join your more than welcome.

It’s a group where you can share your favorite baking recipes, ask questions, share photos.  If you would like to check it out, you can request to join HERE.

 

 

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