Bakewell Loaf Cake

Why You’ll Love Bakewell Loaf Cake

Picture this: a moist, buttery cake topped with a layer of sweet raspberry jam, covered in a light almond-flavored sponge, and finished with a delicate icing drizzle. Bakewell Loaf Cake is the perfect blend of flavors and textures—tender cake, fruity jam, and that lovely almond aroma that makes every bite feel like a hug. It’s simple, comforting, and totally satisfying, whether you’re having it for afternoon tea, a quick breakfast, or as a delightful dessert.

Here’s why you’re going to love it:

• Classic, Yet Unexpected: If you love the flavors of a traditional Bakewell tart but want something a little easier to whip up, this loaf cake is your answer. It’s a fresh take on a classic British treat, with all the delicious flavors we love but in an easy-to-make form.
• Perfect for Any Occasion: Whether it’s a special occasion, a family gathering, or just a cozy treat for yourself, this cake is versatile. It’s elegant enough for a tea party but simple enough for an everyday snack.
• Almond & Raspberry Bliss: The combination of almond and raspberry is a timeless pairing, and the cake captures that perfect balance of sweet and nutty. Every bite is like a burst of happiness.
• Bakes in a Loaf Pan: No complicated layers or fussy techniques here. This is an easy, no-fuss recipe that results in a stunning loaf cake you can serve up without stress.

Ingredients

Let’s gather what you’ll need for this delicious Bakewell Loaf Cake:

• Butter: The base for the cake’s rich flavor and texture. Use unsalted butter to control the saltiness.
• Sugar: Granulated sugar for sweetness, which complements the almond flavor perfectly.
• Eggs: Two large eggs, adding structure and moisture to the cake.
• Self-Raising Flour: This keeps the cake light and airy. If you don’t have self-raising flour, you can use all-purpose flour and add a teaspoon of baking powder.
• Almond Extract: The key to that signature Bakewell tart flavor! Just a little bit of almond extract adds depth and aroma.
• Raspberry Jam: The fruity middle layer that adds a burst of sweetness and tanginess. You could also use strawberry jam, but raspberry is the traditional choice.
• Ground Almonds: These help give the cake that nutty almond flavor and contribute to the moist texture.
• Icing Sugar: For the glaze on top, a simple drizzle of icing sugar adds the perfect finishing touch.
• Milk: A splash of milk helps bring everything together to form a smooth batter.

Instructions

Ready to bake? Let’s get started on this deliciously easy Bakewell Loaf Cake:

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a loaf tin (about 8 inches) or line it with parchment paper for easy removal.

2. Make the Cake Batter

In a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. You can use a hand mixer or stand mixer for this. Add in the eggs one at a time, beating well after each addition. Then mix in the almond extract.

Next, sift in the self-raising flour and fold it into the wet ingredients, along with the ground almonds. Add a little milk to bring the batter to a smooth, spoonable consistency.

3. Assemble the Cake

Spoon half of the cake batter into the prepared loaf tin and smooth it out evenly. Spread a thin layer of raspberry jam over the top of the batter, leaving a small border around the edges.

Add the remaining batter on top of the jam and smooth it out again. Don’t worry if the jam slightly mixes with the batter—that’s part of the charm!

4. Bake to Perfection

Pop the cake into the preheated oven and bake for about 50-60 minutes. The cake should be golden on top and a skewer inserted into the middle should come out clean. If the top is browning too quickly, you can cover it loosely with foil.

5. Cool the Cake

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

6. Add the Glaze

Once the cake is fully cooled, drizzle a simple icing glaze over the top. To make the glaze, mix a little icing sugar with a tiny bit of water until it reaches a thick but pourable consistency. Drizzle it over the cake for a lovely sweet finish.

How to Serve Bakewell Loaf Cake

• With Tea or Coffee: Serve it as part of your afternoon tea or alongside your morning coffee. Its lightness and subtle sweetness make it the perfect pairing.
• As a Dessert: A slice of Bakewell Loaf Cake with a dollop of whipped cream or a scoop of vanilla ice cream makes for a simple yet delightful dessert.
• For Breakfast: Why not? It’s sweet enough to enjoy as a treat but not overly rich, making it a perfect light start to the day.
• Gift It: This cake makes a lovely homemade gift, wrapped up in parchment paper or placed in a cute gift box. It’s always a hit with friends and family.

Additional Tips

• Make It Ahead: The cake keeps beautifully for 2-3 days at room temperature in an airtight container. The flavor only improves after a day or two!
• Freezing: You can freeze the loaf cake once it’s completely cooled, before adding the icing. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy it, just thaw at room temperature and add the icing.
• Jam Alternatives: If you prefer a different jam, feel free to swap out the raspberry for strawberry, apricot, or even blackcurrant. The almond flavor pairs well with any fruit jam!
• Texture Tweaks: For an extra indulgent touch, you can add a handful of chopped almonds on top of the glaze for a little crunch.

FAQ Section

Q1: Can I make this cake without almond extract?
A1: Yes, you can skip the almond extract, but you’ll miss the signature flavor. If you prefer, you can replace it with vanilla extract, though the flavor will be different.

Q2: Can I use a different type of jam?
A2: Absolutely! While raspberry is traditional, you can use any jam you prefer—strawberry, apricot, or even blueberry would work great.

Q3: Can I freeze Bakewell Loaf Cake?
A3: Yes! After the cake is fully cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw at room temperature and drizzle the glaze once it’s defrosted.

Q4: Can I use regular flour instead of self-raising flour?
A4: Yes! If you don’t have self-raising flour, you can use all-purpose flour and add 1-2 teaspoons of baking powder to help the cake rise.

Q5: Can I add more jam in the middle?
A5: You can definitely add more jam if you like it extra fruity! Just be careful not to overfill, as it could make the cake too wet.

Q6: How long will this cake last?
A6: The cake will last about 3 days at room temperature in an airtight container. If you store it in the fridge, it can last up to 5 days, but it’s best enjoyed fresh.

Q7: Can I make a smaller batch?
A7: Yes! You can halve the recipe and bake it in a smaller loaf tin, but be mindful of adjusting the baking time as it may cook a bit quicker.

Q8: How can I make the glaze thicker?
A8: If you want a thicker glaze, simply add more icing sugar until you reach your desired consistency.

Q9: Can I make this gluten-free?
A9: Yes! Swap the self-raising flour for a gluten-free flour blend, and add a teaspoon of baking powder. The texture might be slightly different, but it will still be delicious.

Q10: How can I make this cake even more almond-flavored?
A10: If you’re an almond lover, you can add a bit more ground almonds to the batter or sprinkle slivered almonds on top before baking for extra crunch and flavor.

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Conclusion

This Bakewell Loaf Cake is the kind of dessert that makes every moment feel just a little bit more special. With its buttery, almond-infused sponge, sweet raspberry jam, and glossy icing drizzle, it’s a cake that’s as beautiful as it is delicious. Whether you’re serving it at a tea party or enjoying it as an afternoon treat, this cake is bound to bring a smile to your face with every bite!

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