MasterClass Non-Stick Loaf Tin, for Baking Loaves and Bread, 23x13cm, 900g/2lb, Sleeved

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This cake is great on it's own with a cup of tea, but if you want to make it extra special you could serve it with a dollop of whipped cream, creme fraiche or ice cream. An extra sprinkle of lemon zest over you chosen dollop will look really pretty and professional too! Troubleshooting Place 1 marzipan rectangle on top of 1 of the loaf cakes and trim any overhanging edges with a sharp knife. Repeat for the other loaf cake, so both cakes are covered with a single layer of marzipan. It's really important to use good quality vanilla extract for the perfect natural vanilla flavour. Avoid using essence as it's a sythentic flavour and personally I don't think it tastes as good. We’ve added handy fill lines inside so you know exactly how much dough to put in for a tin-filling rise. Oven safe up to 240°C and with excellent heat distribution to ensure your loaf will be cooked through evenly, it also has large handles with sure-grip silicone inserts so getting it in and out of the oven is easy too. And when you’re done, it can go straight in the dishwasher.

Lakeland 2lb Bread Loaf Tin | Lakeland

You only need a few basic pieces of equipment to make this cake: a 2lb loaf tin, mixing bowl, citrus zester and juicer, and a whisk (either manual or electric). You can absolutely make this cake by hand with a manual whisk, but I do recommend using an electric whisk or a stand mixer if you can for the best results. A pastry brush (I prefer the silicone ones) is also handy for brushing the drizzle on top of the cake, but you can do this with a spoon too. And a piping bag is useful for adding the icing, but again a spoon can be used instead. What size tin do you need for this recipe? Un-decorated, and correctly stored (see above), a homemade Christmas cake will last for up to 6 months, though I recommend eating within 3 months for the optimal flavour and texture.

If you don't have any jam, you could use marmalade or honey - or even golden syrup (but not too much or the cake will be very sweet). All-in-one method makes for an easy cake Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook... Whatever you use, make sure you stir the fruit in by hand. It only takes a minute but then you won't chop it up. Is this a moist cake? The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the buttercream. Can you make this loaf cake with plain/all purpose flour?

Vanilla Loaf Cake - The Baking Explorer Vanilla Loaf Cake - The Baking Explorer

Place the dried fruit in a large saucepan. Squeeze over the juice of the orange and pour over the sherry and boiling water. Bring to the boil, then simmer for 10 minutes, stirring every couple of minutes. Leave to stand until needed. Yes! For an orange drizzle cake, use the zest and juice of one large orange. For a lime drizzle cake, use the zest and juice of three limes. You could also mix and match - add one lemon and one orange, or one lemon and two limes for example. Can this recipe be made into cupcakes or a larger cake? To make the cake, mix the butter and sugar together until pale and fluffy, then whisk in the eggs and vanilla extract.

Caster sugar - also known as superfine sugar, you can also use granulated sugar if you don't have caster sugar. Or for an extra golden cake, you can swap the caster sugar for golden caster sugar Once iced, a homemade Christmas cake will only last for a few weeks – a month at most. But for optimal flavour, I recommend eating within 2 weeks. Making your own bread at home and the thrill of eating it warm from the oven beats shop-bought any day Nutrition: per serving Highlight Bake for an hour until golden, then make a vanilla buttercream by mixing butter, icing sugar and vanilla extract together.

Loaf Cake - Easy Peasy Foodie Easy Christmas Loaf Cake - Easy Peasy Foodie

Ideally you want the dried mixed fruit to be a mix of sultanas, raisins, currants and candied mixed peel. You can usually find this ready mixed in supermarkets. I use THIS ONE If you can't find it ready mixed, buy the ingredients individually and go for these proportions: 40% sultanas / 30% raisins / 20% currants / 10% candied mixed peel. Amazingly yes! You can freeze the un-decorated cake. First wrap in baking paper and a double layer of foil – as explained above, then pop it in your freezer, where it will keep for up to a year. Pour and spread a little olive oil onto a clean work surface and place the dough on top. I use oil instead of flour to prevent the flour from affecting the dough's consistency. Knead the dough on this surface for around 10-12 minutes, until the dough has a smooth 'skin'. Try your best to knead it for this length of time. This recipe makes 2 x 1lb (450g) Christmas Loaf Cakes. If you only want to make 1 Christmas Loaf Cake, simply halve the recipe.For the full recipe with measurements, head to the recipe card at the end of this post. How long does the loaf cake last for and can it be frozen?