Will's Autumnal Loaf Cake
This delightful recipe combines the richness of butter and sugar with the fragrant notes of rum, vanilla, and cinnamon. Bursting with juicy blackberries and plump raisins, this loaf cake offers a perfect balance of flavors and textures. Topped with a crunchy layer of crushed digestives and a sprinkle of desiccated coconut, every bite is a heavenly blend of sweetness and crunch. Enjoy the warm and comforting aromas emanating from your kitchen as this delicious treat bakes to perfection.
— Constant Cookbook
Ingredients
- 200g slightly salted butter
- 250g demerara sugar
- 3 eggs
- 250g plain flour
- 1 1/2 teaspoon baking powder
- 20ml rum
- 1 vanilla pod
- 1tsp ground cinnamon
- 50g raisins
- 150g fresh blackberries, washed
- digestives, crushed, enough to fill the bottom of the loaf tin
- desiccated coconut, for sprinkling
- 1 cinnamon stick
Instructions
- Preheat a fan oven to 200C/fan 180C/gas 6.
- Grease two loaf tins with butter.
- Cream the butter and sugar in an electric food mixer, until well incorporated.
- Whilst keeping the butter and sugar mixing, add the beaten eggs to the mixture gradually.
- Add the rum to the mixture and keep mixing.
- Sift the flour and baking powder, and add to the mixture until the mixture stiffens.
- Add the seeds of a vanilla pod, the ground cinnamon, raisins and blackberries.
- Place the crushed digestives in the the tin, enough to cover the bottom.
- Put the cake mixture on the top.
- Generously sprinkle with desiccated coconut and place a cinnamon stick in the centre of the tin. Bake in the preheated oven for 25 minutes.
Yield
Makes 12 slices
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