Will's Autumnal Loaf Cake
This delightful recipe combines the warmth of cinnamon, the sweetness of blackberries, and the richness of rum for a flavorful treat. With a crunchy digestives base and a sprinkling of coconut, this loaf cake is sure to delight your taste buds with every bite.
— 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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